Butternut Squash Soup with Crispy Pancetta

Serves: 4-6
Prep Time: 10 min.
Cook Time: 30 min.

Ingredients

• 1 cup Pancetta, chopped

• 2 tbs extra-virgin olive oil

• 1 carrot, diced

• 1 celery stalk, diced

• 1 onion, diced

• 1 clove garlic, minced

• 4 cups cubed butternut squash, fresh 

• 1 tsp fresh thyme, chopped

• 1 tsp fresh rosemary, chopped

• 4 cups low-sodium chicken broth

• 2 tbs, Maple Syrup

• 1/2 tsp fine sea salt

• 1/2 tsp ground black pepper

• 1 tbs creme fraiche

Cooking Instructions

1. Heat oil in a large soup pot over medium heat. Add chopped pancetta and cook until crispy. 

2. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. 

3. Stir in butternut squash, thyme, rosemary and sauté for 3-4 min. until the corners of the squash start to brown. 

4. Add the chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. 

5. Use an immersion blender or blender to purée soup. 

6. Top with crispy pancetta and crème fraîche.