Roasted Butternut Squash Soup with Crispy Pancetta | The Café Sucre Farine

Name: Roasted Butternut Squash Soup with Crispy Pancetta | The Café Sucre Farine
Ingredients: 2 medium butternut squash (totalling 4-4 ½ pounds (or 1 large candy roaster squash)); ½ pound pancetta; 2 tablespoons butter; 1 large onion (peeled and roughly chopped (about ¾ cup)); 4 medium cloves garlic (roughly chopped); 8 cups low sodium chicken broth; 8 ounces carrots ((peeled and roughly chopped)); 2 medium apples (peeled, cored and roughly chopped); 1 teaspoon cinnamon; 1 teaspoon kosher salt; ½ teaspoon mild curry powder; ¼ teaspoon fresh ground black pepper; ⅛ teaspoon ground nutmeg; 8 sprigs of fresh thyme tied together with kitchen twine; 14.5-ounce can light coconut milk; 1 tablespoon maple syrup; Feta cheese and fresh thyme (for garnish)

"This flavorful, silky smooth Butternut Squash Soup is topped with crispy pancetta, salty Feta and a sprinkle of fresh thyme... so delicious!..."

INGREDIENTS

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2 medium butternut squash (totalling 4-4 ½ pounds (or 1 large candy roaster squash))

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½ pound pancetta

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2 tablespoons butter

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1 large onion (peeled and roughly chopped (about ¾ cup))

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4 medium cloves garlic (roughly chopped)

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8 cups low sodium chicken broth

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8 ounces carrots ((peeled and roughly chopped))

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2 medium apples (peeled, cored and roughly chopped)

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1 teaspoon cinnamon

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1 teaspoon kosher salt

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½ teaspoon mild curry powder

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¼ teaspoon fresh ground black pepper

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⅛ teaspoon ground nutmeg

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8 sprigs of fresh thyme tied together with kitchen twine

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14.5-ounce can light coconut milk

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1 tablespoon maple syrup

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Feta cheese and fresh thyme (for garnish)

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