Roasted Butternut Squash Soup

With the colder weather here there is nothing as soul warming as a steaming bowl of soup. This is one that is so easy to make and so satisfying to eat.

1 butternut squash
3-4 cloves of garlic
2-3 sprigs of rosemary
olive oil for drizzling
1 onion,chopped
4-5 slices of pancetta or thinly sliced bacon
vegetable stock,enough to just cover squash
100mls cream or creme fraiche

Preheat the oven to 180C/350F.
Cut the squash in half,lengthways and scoop out all the seeds and fibres. Drizzle with the olive oil and add the rosemary and garlic. Season with salt and pepper. Put onto a baking tray and right into the oven for about 45 minutes or until tender.
Meanwhile in a pan saute the onions in the olive oil with a pinch of salt and some pepper. When the squash is done scoop out all the flesh and along with the garlic and rosemary add to the pot. Add enough liquid to just cover the squash. Simmer for about 10-15 minutes and allow to cool. At this time you can fry your pancetta until nice and crispy.
When the soup has cooled puree using a hand held mixer. Now you can add the cream if using. Reheat the soup and transfer into bowls. Crumble some of the pancetta over it and if using the creme fraiche stir through or drizzle over. Season well with salt and pepper.
Some lovely crusty bread on the side makes this a perfect wintry meal.

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