Description
A creamy and flavorful roasted butternut squash soup topped with crispy pancetta for a delightful crunch.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon nutmeg
- 1 cup heavy cream
- 4 ounces pancetta, diced
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until tender and slightly caramelized.
- In a large pot over medium heat, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Once the squash is roasted, add it to the pot along with the vegetable broth, ground cumin, and nutmeg. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream and adjust seasoning with salt and pepper as needed. Keep warm over low heat.
- In a skillet, cook the diced pancetta over medium heat until crispy. Remove and drain on paper towels.
- Serve the soup hot, topped with crispy pancetta and fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut milk and omit pancetta.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 20
- Fiber: 4
- Protein: 5