Butternut Squash Soup

In all honesty, I was never a huge fan of butternut squash soup because I’ve had some really, really bland ones in the past but I’ve been seeing the most beautiful butternut squashes in the store that I decided to whip up this famous soup!

The soup is vegetarian but of course, I added some pancetta to the top for some extra razzle dazzle lol.

Try it below and let me know what you think!

Ingredients (Makes 3-4 bowls of soup)

• 1, 2-3lb butternut squash, peeled and diced

• 1 yellow onion, roughly chopped

• 1 whole head of garlic, top chopped off

• 1/2 to 1 cup vegetable stock or more depending on how thick you like your soup

• a dash of maple syrup

• a dash of apple cider vinegar

• about 1/8 teaspoon of nutmeg, freshly grated is the best!

• kosher salt & fresh cracked black pepper

• 1 cup pancetta, cooked in a little EVOO

• EVOO

• creme fraîche for drizzle, optional

• parmesan cheese for garnish, optional

  Directions

• Preheat your oven to 375 degrees

• On a sheet tray lined with aluminum foil, place the butternut squash, onions and garlic on the tray. Drizzle with olive oil and season with a generous amount of kosher salt & fresh cracked pepper.

• Roast in the oven for about an hour until the butternut squash is fork tender.

• Meanwhile, bring the vegetable stock to a gentle simmer. You just want it to get hot so it combines well together when blending everything together.

• Add the butternut squash, onions and garlic (remove from the casing) into a blender or food processor and blend together.

• Add your nutmeg, maple syrup and apple cider vinegar and blend again.

• Add the vegetable stock and blend again.

• Taste to adjust seasoning like salt & pepper.

• Serve in a big bowl with a generous helping of pancetta, a drizzle of creme fraîche for some cooling and I like to grate some fresh parmesan cheese on top for some good saltiness!

ENJOY!