Butternut Squash Soup

This soup is packed with flavors that comes together using one pan. 

Ingredients

• Butternut squash 
• Onion 
• Carrot 
• Olive oil 
• Thyme 
• Salt and pepper
• Bone broth 
• Pancetta 
• Goat Cheese 
• Chives 
• Original Daily Crunch Almonds

Directions:

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. Garish with crispy pancetta, chopped chives, crumbled cheese, and almonds.