Super Creamy Butternut Squash Soup

Butternut squash soup.JPG

Now that the weather is getting colder its time to bust out that dutch oven and get cranking on some tasty soups and stews! I wanted to create a super creamy velvety Butternut Squash soup and was super pumped with the results on this! I cooked this on the stove top and roasted the vegetables as well to make sure everything was nice and soft before pureeing. Roasting also brings out the natural sugars in the vegetables so it helped add to the flavor of the soup!

The beauty of this recipe is you could add it to a big bowl and hit the couch in your jammies or add it to the bottom of a plate as a puree and top with roasted vegetables and meat! It’s endless opportunities and I hope you love it!


Super Creamy Butternut Squash Soup

Servings: 4-6 bowls of soup


INGREDIENTS:
 

  • 1 3.5-4lb Butternut Squash (Peeled and Diced)

  • 1 1/2 Cups of Chopped Carrot

  • 1 LG Shallot Sliced

  • 2 habaneros (Seeds and stem removed) (omit if you don’t want it spicy)

  • 1 Celery Stalk Diced

  • 5 Garlic Cloves Chopped

  • 4 oz Diced Pancetta

  • 36 ounces Chicken Broth

    Optional Ingredients:

  • Green Apple (Topping)

  • Mascarpone Cheese


INSTRUCTIONS:

  1. Preheat your oven to 425 and start off by peeling and chopping up the Butternut Squash. I slice it in 1/2 inch pieces cut width wise then dice those. When you get down to the seeds and inside, slice around that.

  2. Slice up the rest of the ingredients and set everything aside. You could omit the Habanero Peppers if you don’t want it spicy.

  3. Grab a 4.5 oz or bigger dutch oven or oven safe pot and heat up on medium.

  4. Once hot, add in a little oil and your 4 oz of diced Pancetta. Cook until browned (About 3-5 min)

  5. Remove the cooked Pancetta using tongs so that you leave all of that gorgeous fat inside the pot.

  6. Now add in all of the vegetables and mix well. Season with 1 tbsp Salt and 1 tsp Pepper and stir nicely.

  7. Let this cook for 10 minutes stirring often.

  8. Throw the dutch oven or pot into the oven uncovered on the middle shelf. Let this go for 10 minutes.

  9. Remove from oven and add back to the stove top on medium heat and add in the 36 oz of Chicken Broth.

  10. Mix this up and you want it to come to a simmer stirring often. Should take about 10 minutes.

  11. Now grab your hand blender and start on a low speed and blend it up. Then put the hand blender to high and blend until you have a smooth soup. If you don’t have a hand blender, you could add the mixture to a blender and blend until smooth.

  12. Now do a little taste test and season with a little more salt if needed. This is a thick soup so you could always add more Chicken broth at this point if you want to thin it out a bit. You could also add a scoop of Mascarpone Cheese and stir it in if you want to make it super creamy!

  13. Add to a bowl and get ready for this to warm your soul! Top with some of the Crispy Pancetta pieces and you could slice up some green apple super thin for a little crunch and brightness!


- Dave (@mypaleoishlife)

David Cohen1 Comment