I am officially in the fall mood! The temperature has dropped here in the DMV and I just want to wear cozy sweaters and fuzzy socks all day every day.
So, this all means that it is soup and squash season, and there is nothing that I love more than butternut squash! So why not combine the two?
I made this delicious Butternut Squash Soup with apples, onions, and pancetta (but you can also use bacon if you cannot find a whole30 compliant pancetta). And to make it even more delicious, I topped it with fried sage! Can you say yum?!
I highly recommend you try this soup! If you are a fall person and you love butternut squash, then this is the soup for you!
Butternut Squash Soup
Ingredients
- 4 cups butternut squash, peeled, seeded & cubed I used the ready to use kind from Trader Joes
- 2 gala apples, quartered and seeded
- 1 sweet onion, thickly sliced
- 1 cup chicken bone broth
- 1/4 cup coconut cream or milk
- 1/2 tsp of dried sage
- 1/2 tsp of cinnamon
- 4 oz pancetta, diced
- 2 tbsp of olive oil
- 8 sage leaves
Instructions
- Preheat oven to 425 degrees.
- Add cubed butternut, apples, and onions to baking sheet. Drizzle with olive oil and add salt and pepper to taste and massage in. Add pan to heated oven and roast for 30 to 35 minutes.
- When ready, add roasted squash, apples, and onions to blender and blend until it is all pureed. Add a little water to blender if necessary.
- Add pureed mixture to pot over medium heat. Add bone broth to thin out soup. Add coconut cream. Next, add dried sage and cinnamon and combine.
- In a separate pan, add pancetta to a pan over medium heat and cook until crispy. Once crispy, remove from pan, add to a plate and set aside.
- In the same pan with grease from pancetta, add the olive oil. Once the oil is hot, add sage leaves and fry for about 30 seconds and remove from pan.
- Pour soup into a bowl and garnish with pancetta and sage leaves. Enjoy!
