With squash season coming to a close in early March, now is the time to get in the kitchen and start cooking all those squash recipes you’ve always wanted to!
One recipe that is often seen on restaurant menus is a butternut squash soup. Don’t be fooled! This is one of the easiest soups to make and you don’t need much to make it taste great because the squash is so flavorful on its own.
The soup recipe is a vegan and vegetarian recipe, but I added some crisp pancetta on top because why not? I’m of the mindset that pancetta makes everything betta! With some cooler nights on the way this is a great dish to make and you can even freeze it!
1 medium sized butternut squash, halved, seeded, and cut into 1 inch pieces
1 medium onion, chopped
3 tbsp of butter
5-6 cups of vegetable or chicken stock
½ tsp of freshly grated nutmeg
2 oz. of pancetta, cubed and fried in a pan until crispy (optional)
1 handful of Italian flat leaf parsley, finely chopped
In a large pot over medium high heat, melt the butter and sweat th onions for approximately 3-5 minutes. Add the squash and stock and bring to a boil over high heat. Once you’ve reached a boil, reduce heat and bring stock to a simmer.
While your squash is cooking heat a small pan over high heat and crisp the pancetta. Drain the grease. Set aside.
When your squash is fork tender use an immersion blender and puree in the pot. Add the fresh nutmeg and season with salt and pepper.
If your soup is too liquid, continue to cook. If you have reached your desired consistency then ladle it into soup bowls. Top with parsley and pancetta!