Roasted Butternut Squash Soup Shot with Roasted Pepitas and Pancetta Skewer

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AuthorChef
Category, Cuisine

Ingredients

Pancetta Skewer
 ½ lb pancetta, cut into thick strips or cubes
Butternut Squash Soup
 2 lbs butternut squash, peeled and cut into rough, large dices
 ¼ cup olive oil
 2 tbsp POD & BEAN® Caribbean Seasoning Blend
 1 large onion, peeled and diced
 2 qts vegetable stock
 1 cup heavy cream
 salt and pepper, to taste
 PURE DARK™ Cocoa Roasted Pepitas, for garnish

Directions

Pancetta Skewers
1

Preheat oven to 350° F.

2

Place pancetta on a baking sheet, being careful not to overlap the pieces. Roast until browned and crisp, about 10 minutes.

3

Place the meat onto skewers and set aside.

Butternut Squash Soup
4

Preheat oven to 400° F.

5

Toss squash cubes with olive oil, salt, pepper and POD & BEAN® Caribbean Seasoning Blend. Roast in the oven until tender, about 1 hour. Remove and set aside.

6

While the squash is cooking, heat a medium sauce pan and 1 tbsp. olive oil over medium heat. Add onions and slowly cook until tender and slightly caramelized.

7

Add vegetable stock and the roasted butternut squash to the pan.

8

Lower the heat to a simmer and cook for 30 more minutes.

9

Remove pan from heat. Using an immersion blender, carefully purée the mixture until smooth. *Careful – it will be hot!

10

Once mixture is smooth, slowly add the heavy cream and simmer for an additional 10 minutes.

11

Ladle the soup into shot glasses. Sprinkle a few PURE DARK™ Cocoa Roasted Pepitas onto the top, gently place the pancetta skewer over the soup and serve.

Ingredients

Pancetta Skewer
 ½ lb pancetta, cut into thick strips or cubes
Butternut Squash Soup
 2 lbs butternut squash, peeled and cut into rough, large dices
 ¼ cup olive oil
 2 tbsp POD & BEAN® Caribbean Seasoning Blend
 1 large onion, peeled and diced
 2 qts vegetable stock
 1 cup heavy cream
 salt and pepper, to taste
 PURE DARK™ Cocoa Roasted Pepitas, for garnish

Directions

Pancetta Skewers
1

Preheat oven to 350° F.

2

Place pancetta on a baking sheet, being careful not to overlap the pieces. Roast until browned and crisp, about 10 minutes.

3

Place the meat onto skewers and set aside.

Butternut Squash Soup
4

Preheat oven to 400° F.

5

Toss squash cubes with olive oil, salt, pepper and POD & BEAN® Caribbean Seasoning Blend. Roast in the oven until tender, about 1 hour. Remove and set aside.

6

While the squash is cooking, heat a medium sauce pan and 1 tbsp. olive oil over medium heat. Add onions and slowly cook until tender and slightly caramelized.

7

Add vegetable stock and the roasted butternut squash to the pan.

8

Lower the heat to a simmer and cook for 30 more minutes.

9

Remove pan from heat. Using an immersion blender, carefully purée the mixture until smooth. *Careful – it will be hot!

10

Once mixture is smooth, slowly add the heavy cream and simmer for an additional 10 minutes.

11

Ladle the soup into shot glasses. Sprinkle a few PURE DARK™ Cocoa Roasted Pepitas onto the top, gently place the pancetta skewer over the soup and serve.

Roasted Butternut Squash Soup Shot with Roasted Pepitas and Pancetta Skewer

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