Roasted Butternut Squash Soup - Edible Santa Barbara and Wine Country
Cozy up with this creamy roasted butternut squash soup recipe! Easy to make, seasonal, and adaptable for vegetarian or vegan diets.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Pot
- Skillet
- Immersion blender
- Ladle
- Measuring spoon
Ingredients
- 2 Butternut squash (about 2 pounds each)
- Butter (or olive oil)
- 2 tablespoons pancetta (diced (optional))
- 1 onion (diced)
- 5-6 cups chicken broth (or vegetable broth)
- 1/2 teaspoon ginger (ground or fresh minced)
- 1 dash nutmeg (freshly ground)
- Salt
- freshly ground pepper
- Crème fraîche (or plain yogurt to garnish (optional))
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