APPLE & SPICED BUTTERNUT SQUASH SOUP
A Spanish influenced soup. Sweet, sour, spicy & smokey soup, with salty panchetta and apple sticks. Mmmmm!
Provided by coulthy89
Time 1h10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 200oC. Drizzle about 2 tbsp olive oil over the diced butternut squash and mix well to fully coat. Roast in a deep tray for 15-20 mins until tender.
- Heat 2 Tbsp Olive oil in a large saucepan on a medium-high heat, and cook diced panchetta until crisp. Set aside on paper towl to cool and drain off the grease.
- Turn the heat down to medium and in the same saucepan using any leftover oil and bacon juices, cook celery, carrots & onions until soft. About 10-12 minutes.
- Add Ras el-Hanout, paprika & chili and cook for a further minute, keep stirring.
- Remove the Squash from the oven and drain off any excess oil.
- Turn the heat to high and add the butternut squash, potatoes & apples to the pan along with the cider. Allow the alcohol to cook off (About 8-10 minutes)
- Add the stock and cook for a further 10-15 minutes until the apple & vegetables are nice and tender. Add a good pinch a salt & pepper.
- Blend the soup with a hand blender, or in a food processor until smooth and add soured cream.. Stir well and taste to check seasoning.
- Serve with diced panchetta scattered on top and a few matchsticks of fresh apple.
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