Butternut Soup • Mascarpone • Pancetta

Ingredients (serves 4)

  • 1 butternut cut, unseed & unpeeled if organic (!)
  • 3 red oignons
  • 5 fresh rosemary-stalks
  • 500ml filtered water
  • 1/2 freshly grated Nutmeg

For the topping

  • 75 of mascarpone
  • Fresh coriander
  • Balsamico vinegar
  • Black pepper
  • Savoury granola, roasted pumpkin seeds or roasted pancetta
  1. Gently stove the oignons for 8 min (you can even go for 15 min at very low heat, those extra minutes will give you a sweeter flavour, worth the patience)
  2. Add in the butternut, the water, the rosemary & spices
  3. Cook for 20min on medium heat
  4. Remove the rosemary & blend (I use a Vitamix for a super light & creamy texture)
  5. Serve in wide bowls, add a dollop of mascarpone covered with black pepper, a dash of balsamico/Xeres vinegar and some fresh coriander leaves. Sprinkle with roasted pumpkin seeds, savoury granola or crushed roasted pancetta. Serve immediately. Enjoy!

Note: grilled pancetta: simply grill the pancetta for a few minutes under the grill until golden & crisp, then strain on kitchen paper.

 

 

Diner, LunchAmélie de Cartierautumn, winter, soup