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Butternut squash and pancetta soup

  • Prep: 10m
  • Cook: 20m
  • Serves: 4

A wonderfully warming and comforting soup – perfect for a chilly night. You could try using cubes of chorizo instead of pancetta, or make it veggie with a can of cooked chickpeas or butterbeans. What you must do, though, is serve it with lots of crusty bread.

Method

  1. Heat the oil in a large pan and cook the onion, paprika, garlic and chilli over a low heat for 3-4 minutes until soft. Add the butternut squash and stir for another 2 minutes.
  2. Pour in the stock, bring to the boil, lower the heat and simmer for 15-20 minutes until the butternut squash is tender. Transfer to a blender or food processor and process in batches until smooth.
  3. Chop the pancetta into small dice (remove any skin). Fry the pancetta or chorizo in a pan (without any oil) for 1-2 minutes until lightly golden.
  4. Return the soup to a clean pan. Stir in the pancetta or chorizo and yogurt. Simmer gently for a couple of minutes until hot. Season to taste.
  5. Ladle into bowls and sprinkle over the chopped coriander to serve.
  6. Storage: This soup will keep in the fridge for 2-3 days. It can be frozen (without the chorizo and yogurt) for up to 1 month. Defrost in the fridge then stir in the yogurt and chorizo and heat through.
  7. Variations: Try using pumpkin instead of butternut squash

Ingredients

All to be sourced organic where possible

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • Pinch of smoked paprika
  • 1 clove garlic, crushed
  • 1 medium red chilli, deseeded and roughly chopped
  • 700g butternut squash (about 1 ½ butternut squash), peeled and cut into chunks
  • 400ml/14floz fresh vegetable stock or (2tsp vegetable bouillon powder dissolved in water)
  • 150g/5 ½ oz pancetta, cubed (or chorizo sausage, diced)
  • 125ml/4floz Yeo Valley Greek Style Natural Yogurt
  • Freshly ground black pepper to season
  • 3tbsp fresh coriander, chopped

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Yeo Valley

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