Butternut Squash Soup served with Pine Nuts Crispy Pancetta & Garlic Bread
Butternut Squash Soup Served With Pine Nuts Crispy Pancetta & Garlic Bread. A simple soup that totally tastes gourmet.
[adrotate group="2"] [adrotate group="4"]- 1 Butternut Squash (Medium size, peeled and cut into cubes)
- 1 Onion (Diced)
- 3 Cloves of Garlic (Diced)
- 1 Green Apple (Diced)
- 1 Carrot (Diced)
- ½ Tsp Ground Ginger
- ½ Tsp Dried Thyme
- ½ Tsp Ground Nutmeg
- ¼ Tsp Chilli Powder (optional) (Mild)
- 4 Cups Coconut Milk (Plus extra for on top (Small Tin))
- Toasted Pine Nuts
- Crispy Pancetta or Bacon
- Coconut Cream
- Fresh Parsley (Chopped)
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.
Add the butternut squash, potatoes, apples and carrots and toss in the onion mixture.
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.
Remove the soup from the heat and add the coconut milk.
Puree with a hand-held blender.
Garnish with toasted pine nuts, crispy pancetta, coconut milk, fresh chopped parsley and garlic bread.
Enjoy!