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
  • 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
  1. After roasting your butternut squash, scoop from skin and add to food processor. Puree until smooth. Set aside.
  2. In a large dutch oven pot, or soup pot, add chopped pancetta. Cook over medium heat, until crispy. Remove from pot.
  3. Leaving pancetta drippings in the pot, add shallots. Cook 2-3 minutes, then add minced garlic. Be sure heat is no higher than medium.
  4. Add butternut squash to pot, stirring to incorporate. Slowly pour in stock. Stir.
  5. Allow to bubble for 10 minutes. Slowly pour in coconut milk and season with nutmeg.
  6. After bubbling for 2-3 minutes, add salt and pepper to taste.
  7. Return cooked pancetta to the pan. Using a hand immersion or regular blender, mix until smooth.
  8. 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.