Curried Squash & Orange Soup

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   1. Using a large saucepan, heat oil and butter over medium-high heat. Add onions and sage and cook for five minutes, or until onions are softened. Add in the squash and coarse salt and continue cooking until squash softens, about five more minutes. Add in the garlic and curry paste and stir continuously and cook for a further minute.

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   2. Add in the chicken stock and orange juice and bring to a boil. Reduce heat and simmer for twenty minutes, or until squash is very soft.

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   3. Working in batches, puree the soup in a food processor leaving a bit of texture behind.

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   4. Before serving, saute some thinly sliced pancetta over medium high heat until crisp. Ladle soup into four bowls and top with crisp pancetta, a spoonful of creme fraiche and some chopped sage. Serves four.

No nutritional information available.

No additional tips available.