It is officially fall so of course all of the pumpkin and squash recipes are coming out of the woodwork.
A butternut squash soup seemed mandatory considering the lonely squash I’ve had sitting on my counter for weeks now.
This soup always reminds me of the change of seasons and crisp autumn days like we’ve had this week in Portland. Give this recipe a try and let me know what you think!
- 1 butternut squash (cut in half)
- 6 cups vegetable stock
- 1/4 cup pancetta
- 1 cup croutons
- 1 large onion
- 4 cloves garlic
- 1/2 cup coconut milk
- 2 teaspoons turmeric
- 1 teaspoon nutmeg
- 2 tablespoons salt
- 2 tablespoons pepper
- 3 tablespoons ghee or olive oil
- Preheat oven to 400 degrees. Place halved squash on a lined baking sheet and brush with 1 tablespoon ghee. Roast for 40 minutes or until soft throughout.
- In a large pot sauté pancetta until brown. Remove pancetta from the pot, leaving the oil behind. Add 2 tablespoons ghee and diced onion to the oil and brown. Add minced garlic to the pot and sauté until fragrant. Season with salt, pepper, turmeric and nutmeg, stirring well. Turn heat off.
- When the squash is done roasting, scoop the flesh out of the skin and into the pot with the onions. Cover the squash and onions with vegetable stock and bring to a boil. Turn off the heat and blend with an immersion blender. Add heavy cream and stir.
- Garnish with pancetta, pomegranates or croutons.
- Category: Soup
- Method: Baked
- Cuisine: American
Keywords: Butternut Squash Soup