Soups | The Feast Within

Ingredients

• 1/2 cup diced pancetta
• 1 red onion, diced
• 2 med shallots, diced
• 2 cloves garlic, minced
• 2 cups chanterelle mushrooms, cleaned and chopped
• large pinch fine sea salt
• a few grindings of fresh black tellicherry peppercorns
• pinch of Hunter’s Moon spice blend (recipe follows) or any Smoky Spice blend you like
• 1 oz character sherry
• 2-1/2 cups roasted butternut squash, Split and seed and brush with olive oil, bake at 350F until tender and scoop the flesh from the skin, or if you’d rather, peel and cube and roast and cool a bit.
• 1 can white kidney or cannellini beans, drained
• 1 quart chicken stock
• small bunch of Swiss chard, washed and stems removed
• small bunch of Lacinato Kale, washed and stems, removed
• 1/2 cup Mornay sauce made with parmesan cheese (recipe at link substitute Parmesan for Manchego)
• 1/2 cup Blue Diamond smokehouse almonds, chopped, for garnish
• parmesan cheese, for garnish
• Croutons, for garnish (recipe at link)