Roast Butternut Squash and Coconut Soup
Packed with ginger, turmeric and a kick of chilli, this soup is the ultimate flu buster. Roasted butternut squash and coconut soup topped with toasted pumpkin and poppy seeds, crispy pancetta and parsley oil.
For the pancetta used in the topping, check out Piggery Smokery - Scottish artisan bacon producers based in Aberdeenshire. Their PepperBack Finn Pancetta is incredible - dry cured using wild juniper, warm black Indian peppercorns and bay leaves. Fantastic Scottish ‘baconeers’, their maple cured variety is next on my list!
1 large butternut squash, peeled and roughly chopped
2 shallots, finely chopped
2 garlic cloves, minced
Thumb of ginger, grated
1 tbsp turmeric
1 chilli, deseeded and finely chopped
1 can coconut milk
2 tbsp olive oil
500ml chicken (or veg) stock
2 rashers pancetta, diced
Handful parsley, finely chopped
2 tbsp pumpkin seeds
1 tsp poppy seeds
1 tbsp olive oil
Preheat oven to 180°C.
Roast butternut squash in an oven dish with 1 tbsp olive oil, turmeric, salt and pepper for 40 minutes (or till tender).
In a large pot, sauté the shallots in 1 tbsp olive oil till translucent. Add the garlic, ginger and chilli and continue to stir.
Add the butternut squash to the pot and stir to combine.
Add stock and coconut milk to the pot and leave to simmer for 20 minutes.
Blitz with a hand blender till the soup reaches a smooth consistency. Season to taste.
In a small pan, toast the pumpkin seeds for a couple of minutes. Remove and set aside.
Add the pancetta to the pan with a little oil and fry till crispy.
In a small bowl, mix together the chopped parsley, pancetta, pumpkin and poppy seeds and 1 tbsp olive oil.
Serve soup in warm bowls drizzled with the parsley and bacon topping.