Roasted butternut squash soup with toasted pumpkin seeds
25g toasted pumpkin seeds
70g bacon lardons
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
Serves
4
Preparation Time
10 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Alcohol, Pork, Vegetables
Recipe Type
Soups
Level of Difficulty
Easy