Butternut Squash & Caramelized Onion Soup (Edit recipe)

Caramelized onion and apple are the perfect unlikely pairing with butternut squash for this cozy fall soup! It is super easy to make and the leftovers (if there are any) are even better! Pair with my Roasted Turkey & Fig Sandwich for the ultimate meal!

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	179
Fat:	16 g
Carbohydrates:	4 g
Protein:	5 g
Cholesterol:	23 g
Sodium:	590 mg
Fiber:	0 g
Sugars:	4 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 6

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400F.
Split your butternut squash in half and place on a baking sheet and drizzle with Olive Oil, Salt, and Pepper and roast for 40 minutes.
Put a pot over medium heat and add in pancetta. Cook until it is crispy and then remove.
While the pancetta is cooking, thinly slice your onion and apple.
Add your butter, onion, apple, brown sugar, bay leaves, thyme sprigs, and salt and pepper to the pot and let cook until caramelized, stirring regularly for about 30 minutes.
When your butternut squash is done (and cooled), remove the skin and add the squash to a blender along with the coconut cream, onion and apple mix, and broth. Make sure to remove the bay leaves and thyme sprigs. Blend until smooth.
Put the soup back into the pot along with the crispy pancetta. For a thinner soup, add another cup of vegetable broth.
Top with drops of coconut cream and some thyme and serve!