Creamy Butternut Squash And Bacon Soup - cooking recipe

Ingredients

3 1/3 lb ham hock
4 cups chicken stock
1 None large onion, quartered
2 stalks celery
2 cloves garlic, peeled
6 sprigs fresh thyme
2 None bay leaves
2 1/4 lb butternut squash, peeled, seeds scraped out, chopped
3 None large sweet potato, peeled, chopped
1 (15 oz) can chickpeas, drained
1 pinch chili flakes
8 slices prosciutto
3/4 cup creme fraiche (or 1 cup heavy cream)
10 g chopped fresh chives or parsley
None None garlic bread or pita, to serve (optional)

Preparation

Place ham hock in a large saucepan along with stock, 3 cups water, onion, celery, garlic and herbs. Cover and simmer gently for 2 hours, or until meat is very tender and falling off the bone. Remove ham and let cool slightly. Once cool enough to handle, pull meat into large chunks and set aside.
Meanwhile, strain stock into a clean saucepan, discarding veggies and herbs. Add squash, sweet potato, chickpeas and chili. Cover and simmer for 15 mins, or until veggies are tender. Let cool slightly then use a stick blender to process until very smooth.
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper. Arrange prosciutto on tray and bake for 10-15 mins, until crispy. Drain on paper towels.
Add ham and creme fraiche to soup and heat through. Season. Ladle soup into serving bowls and top with a swirl of cream, prosciutto and a sprinkling of chives or parsley. Serve with garlic bread or pita, if desired.