Spiced butternut squash soup with ginger and smoked pancetta
Warm Up with Spiced Butternut Squash Soup with Ginger and Smoked Pancetta
As the days get shorter and a chill creeps into the air, there’s nothing quite like a comforting bowl of soup. This Spiced Butternut Squash Soup with Ginger and Smoked Pancetta is a flavour explosion – a beautiful blend of sweet, spicy, and smoky notes that will warm you from the inside out. It’s a surprisingly easy recipe to make, perfect for a cozy weeknight dinner or a sophisticated starter for a dinner party.
Butternut squash is naturally sweet and creamy, making it an ideal base for soup. We’ve elevated it with aromatic ginger, fragrant lemongrass, and a kick of green curry paste. The coconut milk adds richness and a subtle sweetness, while the smoked pancetta provides a delightful salty crunch. It’s a truly harmonious combination of flavours!
What makes this soup special?
- Complex Flavours: The combination of ginger, lemongrass, and curry paste creates a depth of flavour that goes beyond your average butternut squash soup.
- Textural Contrast: The creamy soup is beautifully balanced by the crispy pancetta and toasted pumpkin seeds.
- Easy to Make: Despite its sophisticated flavour profile, this soup is surprisingly simple to prepare.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
Tips for the Best Soup:
- Roast the Squash: For an even deeper flavour, roast the butternut squash before adding it to the soup. This caramelizes the natural sugars and adds a lovely smoky note.
- Fresh Ingredients: Using fresh ginger, lemongrass, and lime leaves will make a huge difference in the flavour of the soup.
- Adjust the Spice: Feel free to adjust the amount of green curry paste to your liking. If you prefer a milder soup, use less paste.
- Garnish Generously: Don’t skimp on the garnishes! The pumpkin seeds and pancetta add both flavour and texture.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can freeze it. Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2 months.
Q: What can I substitute for pancetta?
A: If you don’t have pancetta, you can use bacon or even crispy fried shallots for a similar salty crunch.
Q: Is this soup vegan?
A: Not as written, due to the pancetta. You can easily make it vegan by omitting the pancetta and using vegetable broth instead of water.
Q: Can I use a different type of squash?
A: While butternut squash is ideal, you can also use kabocha squash or acorn squash. The flavour will be slightly different, but still delicious.
Get ready to enjoy a bowl of pure comfort! This Spiced Butternut Squash Soup with Ginger and Smoked Pancetta is a flavourful and satisfying meal that will warm you up from the inside out.
Spiced butternut squash soup with ginger and smoked pancetta
Ingredients
- 2 large squash peeled and diced
- 1 onion diced
- 80 g fresh ginger peeled
- 2 tsp turmeric
- 2 sticks lemon grass roughly chopped
- 2 lime leaves
- 4 cloves garlic
- 2 tbsp green curry paste
- 2 lts coconut milk
- 100 g caster sugar
- 500 ml cold water
- 2 tsp roasted pumpkin seeds
- 3 tsp roasted diced pancetta
Instructions
- Peel and dice squash into small pieces, removing the seeds and placing them to one side to use later.
- In a blender add the onion, ginger, lemon grass lime leaves, garlic, turmeric and curry paste and blitz into a paste.
- Fry the paste in a little oil before adding the water.
- Bring the pan to a boil then add the squash and sugar. Cover with cling film and cook for about 1 hour or until soft.
- Add the coconut milk and bring to a slow boil.
- Place the leftover butternut seeds in the oven and allow them to dry out and crisp slightly. Dust the seeds in a little ground cumin and paprika.
- Gently fry the pancetta until crispy.
- Blend the soup until smooth.
- Serve hot, garnished with pumpkin seeds and pancetta.
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