Roasted Butternut Squash Soup
Serves 610 mins prep20 mins cook
Roasted Butternut Squash Soup is creamy, comforting and hearty for any evening or occasion. This easy weeknight meal calls for leftover roasted butternut squash and adds extra flavor with pancetta, onion and garlic.
0 servings
What you need
oz pancetta
spring onion, diced
cup vegetable stock
cup heavy whipping cream, plus extra for garnish
kosher salt, to taste
fresh ground black pepper, to taste
Instructions
0 Heat the olive oil over medium heat in a large Dutch oven or stockpot. 1 Add the pancetta, and cook until golden. Remove and set aside, but leave the extra fat in the pot. 2 Cook the onion and garlic in the oil until softened and fragrant, 4-6 minutes. 3 Add in the squash and the stock, and blend until smooth. 4 Heat over low heat until heated through, then stir in the cream. 5 Taste, then add additional seasonings. 6 Serve warm garnished with pancetta and an extra drizzle of cream.View original recipe
