Butternut Squash Soup

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:

1. Preheat the oven to 400. 
2. 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. 
3. 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. 
4. While this is cooking, make the pancetta. 
5. Garnish with crispy pancetta, chopped chives, crumbled cheese, and almonds.
6. Enjoy this delicious butternut squash soup!