Butternut Squash Soup
Easy, one-pan roasted soup! 🍂 Made with simple, wholesome ingredients and minimal prep, this cozy fall dinner is as nourishing as it is delicious. Just roast, blend, and enjoy! The perfect comforting meal for a busy fall evening. 🤎
Ingredients
- 1 Butternut Squash
- 1 Purple Onion, roughly chopped
- 6 Garlic Cloves
- 4 oz Pancetta, cubed
- 2 quarts Vegetable Stock
- 4 Tbsp olive oil
- 1.5 Tbsp Stone Ground Dijon Mustard
- 1 tsp Dried Thyme
- 1 tsp Chicken Bouillon
- Black Pepper, to taste
- Parmesan Cheese, grated
Instructions
- Put the entire butternut squash into a 9x13 pyrex baking dish.
- Add in the chopped onion.
- Put the peeled garlic into a small dish and cover cloves with oil, then cover the small dish with aluminum foil.
- Put the pancetta into another small dish in the pyrex.
- Bake at 400 for 45 minutes.
- Add the roasted veggies, seasonings & some of the vegetable stock to a blender. Blend until smooth. Add more vegetable stock to the soup after the blending step is finished.
- Pour the soup into a bowl and top with the pancetta and grated cheese.
- Enjoy!