Butternut & Carrot Soup

The perfect healthy lunch for a cold Spring day

Ingredients - Serves 4

• 500g butternut squash, diced

• 400g carrots, diced

• 1 large onion, roughly chopped

• 3 garlic cloves, crushed but left whole

• 1 tsp paprika

• 1 tsp cumin

• 3 sprigs thyme

• 1 tablespoons of honey

• 3 tablespoons of oil

• Salt & pepper to season

• 4 slices of pancetta

• 1 litre of vegetable or chicken stock

Method

1. Preheat your oven to 180 C. Roast the carrots for 10 minutes, then add the squash, onion, garlic and oil and roast for a further 30 minutes.

2. Put the roast vegetables into a large pan or soup pot. Add the paprika, cumin, honey and then cook on the hob for five minutes, before adding the stock. Simmer for 30 mins.

3. Meanwhile, place your pancetta on a baking tray, and crisp in the oven for about 10-15 mins. Remove and allow to cool.

4. Blend the soup until it is smooth; taste, and season if required.

5. Crack and sprinkle over the pancetta to serve. We often add thyme and a dollop of crème fraiche!

The Noah’s Ark is a beautiful 16th Century pub in the picturesque village of Lurgashall. For more information, or to book a table, please visit www.noahsarkinn.co.uk.