"Delicious, decadent, and creamy are the best ways to describe this flavorful butternut squash soup. Take a simple soup to the next level with some crispy pancetta and sage. The crunchy bites of pancetta add a great texture surprise to this luscious and creamy soup."
Creamy Butternut Squash Soup with Crispy Pancetta and Sage
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- Recipe Card
Prep time 15mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 pounds butternut squash chunks
- 4 cups broth
- 1 large white onion
- 1 medium honey crisp apple
- 2 cloves garlic
- 1 tablespoons brown sugar
- 1 tablespoons olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1/4 cup heavy cream
Method
Step 1
In a large pot heat up oil and sauté the chopped onion until translucent.
Step 2
Add garlic cloves, apple, and butternut squash, and continue to sauté.
Step 3
Add broth, cinnamon, and brown sugar and let cook at medium heat until butternut squash is tender and cooked through.
Step 4
Use an emersion blender and puree the butternut squash until smooth.
Step 5
Add heavy cream and combine.
Step 6
Add cayenne and salt to taste.
Step 7
In a small frying pan, cook the pancetta at medium heat until the fat renders out.
Step 8
Take a slotted spoon and remove the pancetta bits and place them on a paper toweled plate.
Step 9
Add sage leaves to the rendered fat and allow it to crisp. Should only take 1-2 minutes. Remove sage leaves from the pan and place it on a toweled plate. Sprinkle pancetta and sage leave on top of the bowl of soup and enjoy!