Butternut Squash Soup Recipe
Pork Belly, Apples, Pumpkin Seeds, Crème Fraiche
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Ingredients
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Soup Base
Garnish
Method
Preparing the Soup
- 1
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Place on a baking sheet, cut side down, and roast in the oven for 30-35 minutes until soft.
- 2
Cook the Pork Belly
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the pork belly and cook until crispy, about 5-7 minutes. Remove the pork belly from the pot and set aside, leaving the fat in the pot.
- 3
- 4
Combine Ingredients
Once the butternut squash is roasted and cooled slightly, scoop the flesh into the pot with the onion and garlic. Add the vegetable broth and bring to a simmer.
- 5
Blend the Soup
Using an immersion blender, blend the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches.
- 6
Adjust Seasoning
Taste the soup and adjust seasoning with more salt and pepper as needed. If the soup is too thick, add more broth to reach your desired consistency.
Preparing the Garnish
- 7
Prepare the Apples
Core and slice the apple into thin wedges. Set aside.
- 8
Toast the Pumpkin Seeds
In a small skillet over medium heat, toast the pumpkin seeds for about 5 minutes until they are golden brown and fragrant.
Serving
- 9
Serve the Soup
Ladle the butternut squash soup into bowls. Top each bowl with a dollop of crème fraiche, a few apple slices, and a sprinkle of toasted pumpkin seeds. Enjoy!