This Butternut Squash Soup is packed with flavors that comes together using one pan.
Create a soul-warming Butternut Squash Soup by following these simple steps. Begin by preheating your oven to 400 degrees. Roast 3 pounds of butternut squash, carrots, and a chopped onion on a baking sheet with a drizzle of olive oil, a sprinkle of salt, pepper, and a touch of thyme for around 45 minutes or until they turn soft. Once your veggies are perfectly roasted, transfer them to a pot, add some nourishing bone broth, and bring it all to a boil. Then, blend everything in the pot until you achieve a velvety consistency. While the soup is simmering, crisp up some pancetta in a separate pan. To serve, ladle the soup into bowls and top it off with crispy pancetta, chopped chives, crumbled goat cheese, and a delightful sprinkle of Original Daily Crunch Almonds for that extra crunch. This easy-to-follow recipe promises a bowlful of goodness with every spoonful.
Ingredients:
- Butternut squash
- Onion
- Carrot
- Olive oil
- Thyme
- Salt and pepper
- Bone broth
- Pancetta
- Goat Cheese
- Chives
- Original Daily Crunch Almonds
Directions for Butternut Squash Soup:
- Preheat the oven to 400.
- Roast 3 pounds of butternut squash, carrots, and one chopped onion with/ olive oil, salt, pepper, and a little thyme for about 45 minutes or until they get soft.
- Once the butternut squash is done, put them in a pot with bone broth. Bring this to a boil, and then blend everything in your pot.
- While this is cooking, make the pancetta.
- Garnish with crispy pancetta, chopped chives, crumbled cheese, and almonds.
- Enjoy this delicious butternut squash soup!
