Squash is a very under used ingredient and has lots of flavour. This recipe is one of the best ways to use it. Make sure you peel the squash well and remove all the seeds. If you have any cooked chestnuts around they are a delicious addition to this soup. The pancetta is there for extra flavour but it works perfectly well with out it. Have a great Christmas!
1 delica or butternut squash peeled and cut into 2cm pieces
1 small onion (finely chopped)
2 sticks of celery (finely chopped)
2 small carrots (finely chopped)
6 slices of pancetta (cut into fine strips)
2 medium waxy potatoes peeled and cubed
1 tsp of chopped rosemary
2 tbsp of olive oil
2 tbsp of creme fraiche
500 ml of chicken or vegetable stock
In a hot straight sided sauce pan add the olive oil and fry the celery onion carrot pancetta and rosemary together. Cook for five mins so all the vegetables are soft. Add the peeled potatoes and squash. Add salt and pepper then add the stock. Leave to simmer until you can put a knife through the squash and the potatoes.
Using a stick blender purée the soup then add the creme fraiche and mix. Check the seasoning and serve in hot bowls with a drizzle of good olive oil. Have a glass of Chianti Classico with it.