Butternut Squash Soup Served With Pine Nuts Crispy Pancetta & Garlic Bread. A simple soup that totally tastes gourmet.
Butternut Squash Soup served with Pine Nuts Crispy Pancetta & Garlic Bread
Ingredients Serve 5-6
Main:
Garnish
Method
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In a large pot heat a little olive oil and cook the onion, garlic, ginger, thyme, salt and pepper, nutmeg and chilli until the onion is soft.
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Add the butternut squash, potatoes, apples and carrots and toss in the onion mixture.
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Add the chicken stock and stir to combine (you might need to add a little more or less stock. The level should be just slightly lower than the squash). Simmer for approximately 45 minutes or until the vegetables are soft.
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Remove the soup from the heat and add the coconut milk.
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Puree with a hand-held blender.
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Garnish with toasted pine nuts, crispy pancetta, coconut milk, fresh chopped parsley and garlic bread.
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Enjoy!