Roasted squash soup with crispy pancetta and pine nuts

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Preheat the oven to 200˚C/180˚C fan/gas mark 6.
Place the squash on a large roasting tray and drizzle with the olive oil. Scatter with the thyme, season with salt and black pepper and roast for 30-40 minutes until soft and golden brown.
Meanwhile, place the pancetta in a large saucepan over a medium heat and cook for 5-6 minutes until golden and crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper and set aside, reserving the fat in the pan.
Return the pan to a medium-low heat and cook the onion in the bacon fat for 8-10 minutes until softened but not coloured. Add the garlic and cook for 1-2 minutes.
Add the roasted squash along with the stock, wine and cream. Season with salt and plenty of black pepper. Bring to a boil, then remove from the heat. Use a stick blender to whizz until smooth.
Place the pine nuts in a dry pan over a medium-low heat and toast for 3-4 minutes until golden, shaking the pan often and watching carefully to ensure they don’t burn.
When ready to serve, reheat the soup and ladle into serving bowls. Top with a drizzle of double cream, a sprinkle of pine nuts and the crispy pancetta.

By easyFood