Name: Butternut Squash Soup With Pancetta
Yield: 4 bowls of soup, 6 smaller servings
Ingredients: 1 medium butternut squash ((2 pounds), roasted); 4 ounces of pancetta (, diced); 2 shallots (, peeled and diced); 2 cloves garlic (, minced); 2 cups chicken or vegetable stock; 1 cup light coconut milk; 1/8 teaspoon ground nutmeg; Salt & Pepper to taste

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This butternut squash has a delicious twist: pancetta! YUM! You won’t believe how simple this fancy fake-out soup is to make.

Butternut squash is one of those fall recipes taking over Pinterest right now. You’ll see all varieties! This one is a bit different since it has pancetta in it. If that’s not easily accessible for you, just swap out bacon. Pancetta is pork belly, just as bacon is, but it’s not smoked. It’s delicious in soups and pasta.

Right now at our local market, squash is $0.19/lb! You better believe I’m stocking up and roasting away all week. Once roasted, I puree it and then freeze it in cubes. It’s great to add to sauces or soups all winter long. Butternut squash is also amazing roasted with chipotle powder or spiralized for salads or side dishes.

When the girls were babies, they would gobble up the butternut squash puree as baby food. If you have little ones, it’s perfect to add to macaroni and cheese, too! To roast, simply use your muscles to cut it in half, then scoop out the seeds. Roast cut side up at 350 for an hour, or until buttery and beautiful. I like to season with kosher salt and pepper. Thyme and sage are great companions to butternut squash too!

Butternut Squash Soup With Pancetta

Try a new twist on Butternut Squash Soup with delicious pancetta! Perfect as a starter to your meal or a light lunch.

Servings: 4 bowls of soup, 6 smaller servings

Ingredients

1 medium butternut squash (2 pounds), roasted
4 ounces of pancetta , diced
2 shallots , peeled and diced
2 cloves garlic , minced
2 cups chicken or vegetable stock
1 cup light coconut milk
1/8 teaspoon ground nutmeg
Salt & Pepper to taste

Instructions

After roasting your butternut squash, scoop from skin and add to food processor. Puree until smooth. Set aside.
In a large dutch oven pot, or soup pot, add chopped pancetta. Cook over medium heat, until crispy. Remove from pot.
Leaving pancetta drippings in the pot, add shallots. Cook 2-3 minutes, then add minced garlic. Be sure heat is no higher than medium.
Add butternut squash to pot, stirring to incorporate. Slowly pour in stock. Stir.
Allow to bubble for 10 minutes. Slowly pour in coconut milk and season with nutmeg.
After bubbling for 2-3 minutes, add salt and pepper to taste.
Return cooked pancetta to the pan. Using a hand immersion or regular blender, mix until smooth.
If desired, drizzle more coconut milk on top and parsley. Enjoy!

Recipe Notes

Feel free to substitute regular milk or half & half instead of the coconut milk. I prefer the Light Coconut Milk from Trader Joe's, but it's also found in the ethnic aisle at your store.

Coconut milk easily found at Trader Joe’s or in the ethnic section of your grocery store. I prefer a light variety. You can also substitute your favorite milk (almond, cashew included!) or half & half.

If you happen to have some pancetta left, be sure to try my Creamy Clam Chowder–another fancy fake-out!