The fall is my absolute favorite season of the year… the cool weather rolling in, comfy sweaters, soups and stews, apple picking, and all of the in-season produce that is running rampant through every supermarket.
Some of my favorite seasonal foods available in the fall are Jerusalem Artichokes, Celery Root, Parsnips, Apples, Brussel Sprouts, and of course Butternut Squash.
So for today’s cold, grey day in NYC, I made some Butternut Squash Soup topped with crispy Pancetta – pretty much the best combo of sweet and salty that a soup can have.
Of course, if you’re vegetarian, just leave the pancetta off and the soup itself is completely meat free! This recipe is also gluten free as well! But it is not flavor-free! One of my secrets to bringing out some warmth in terms of flavor in this soup is adding in some ground cumin. It just adds a little depth to the flavor and brings out the incredible taste of the butternut squash.
My soup (pictured) was not only garnished with Pancetta, but with Parsley Oil (my recipe is below) and a sour cream drizzle.
To achieve this sour cream effect, invest in a small squeeze bottle (it may set you back all of 50 cents), add some sour cream into it and add in a little milk/heavy cream (just enough to slightly loosen up the texture of the sour cream). Shake the bottle and squeeze! This is a great effect for any soup – I also do it on my tacos as well to create a classy looking effect!
Butternut Squash Soup with Pancetta
The perfect Fall Soup to enjoy on these cold days!
Parsley Infused Oil, perfect for adding that 5 star finishing touch to your dish