Roasted Butternut Squash Soup | The Speckled Palate
Roasted Butternut Squash Soup
10 mins prepServes 6
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 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.
