Butternut Squash Soup

Nothing compliments a chilly day like a warm bowl of soup using fresh ingredients! Quiana Stokes takes her roasted butternut squash soup recipe to the next level with pancetta, walnuts and parmesan cheese. For a vegan option, swap the pancetta and cheese for pomegranate seeds!

1 2-3 pound butternut squash, peeled and cubed
1 large garlic clove, chopped
3 tablespoons extra virgin olive oil
1 1/2 cups vegetable stock
salt and pepper to taste
1-2 slices pancetta or bacon, chopped and crisped
chopped fresh parsley
grated parmesan cheese
crushed walnuts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: