Butternut Squash Soup

Guys, I know I say every recipe I make is easy, but for real…this one takes the cake. 7 ingredients, minimal prep, and then I topped the soup with fried pancetta. Fried. Pancetta. Anything with pancetta tastes good, you know that. This soup can easily be made vegan/vegetarian without the addition of the pancetta.

Seriously though, this is such a nice creamy soup (that has no cream) and it’ll warm you up on the those cold stifling Miami nights. If you have an immersion blender it will make your life so much easier, but you can always toss the soup in a blender if you don’t.

Here’s what you need:

1 medium-sized butternut squash, seeded, peeled, and cut into 1 inch uniform pieces

5-6 cups of chicken or vegetable stock

1 medium onion, chopped

3 tbsp of butter

1/2 tsp freshly grated nutmeg

2 oz. of pancetta, cubed and fried in a pan until crispy

handful of flat leaf parsley, chopped

salt/pepper

Here’s what you do:

In a large pot, melt the butter over medium heat. Add the onions and cook for about 3 minutes or until they become translucent. Add the squash and stock and bring to a boil, then reduce to a simmer.

While the squash is cooking, fry up the pancetta in a pan. Once crispy, remove from pan and place on a paper towel to soak up an excess grease.

When the squash is fork tender get the immersion blender and puree it in the pot. Grate the fresh nutmeg into the soup. Season with salt and pepper.

If your soup is too liquid then continue to simmer. If it’s the right consistency then you’re ready to plate. Top with the fried pancetta and parsley and enjoy!

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Categories: Appetizers, Recipes, Soup, Vegetarian

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One Comment on “Butternut Squash Soup”

  1. November 25, 2014 at 8:22 am #

    Looks delicious- especially with the pancetta on top! 🙂

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