Caramelized onion and apple are the perfect unlikely pairing with butternut squash for this cozy fall soup! It is super easy to make and the leftovers (if there are any) are even better!
Prep Time: 45 minutes Cook Time: 20 minutes Total Time: 65 minutes
Serves 6:
Ingredients:
1 Butternut Squash
1 tbsp Olive Oil
4 oz Pancetta
1 yellow Onion
1 Apple (granny smith preferred)
2 tbsp Butter
2 tbsp Brown Sugar
2 Bay Leaves
4 sprigs of Thyme
Salt & Pepper to taste
5 oz Coconut Cream
2 cups Vegetable broth
Preheat your oven to 400F.
Split your butternut squash in half and place on a baking sheet and drizzle with Olive Oil, Salt, and Pepper and roast for 40 minutes.
Put a pot over medium heat and add in pancetta. Cook until it is crispy and then remove.
While the pancetta is cooking, thinly slice your onion and apple.
Add your butter, onion, apple, brown sugar, bay leaves, thyme sprigs, and salt and pepper to the pot and let cook until caramelized, stirring regularly for about 30 minutes.
When your butternut squash is done (and cooled), remove the skin and the squash to a blender along with the coconut cream, onion and apple mix, and broth. Make sure to remove the bay leaves and thyme sprigs. Blend until smooth.
Put the soup back into the pot along with the crispy pancetta. For a thinner soup, add another cup of vegetable broth.
Top with drops of coconut cream and some thyme and serve!
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