Photo: Cala
Roasted butternut squash soup
11 ingredients
10 min + 40 min
Serves 4
openrecipes
James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel
Estimated Nutrition (whole recipe, rough)
586
Calories
38g
Protein
31g
Fat
38g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 70g pack cubetti di pancetta
- 1 butternut squash , peeled and chopped
- 1 large onion , chopped
- 2 garlic cloves , chopped
- 1 tbsp clear honey
- 3 rosemary sprigs
- 600ml chicken stock
- 150ml white wine
- 100ml double cream
- juice 1 lemon
- 25g toasted pine nuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes