“Baby, it’s cold outside”. Winter in Miami means coats, hats, hot chocolate and SOUP.

One recipe that is often seen on restaurant menus is a butternut squash soup. Don’t be fooled! This is one of the easiest soups to make and you don’t need much to make it taste great because the squash is so flavorful on its own.

The soup recipe can be a vegan and vegetarian recipe, but you can add some crisp pancetta, a dollop of creme fraiche and pine nuts on top because why not? With cooler days and nights this week, this is a great dish to make and you can even freeze it!

Ingredients:

1 medium sized butternut squash, halved, seeded, and cut into 1 inch pieces

1 medium onion, chopped

3 tbsp of butter( or vegan substitute)

5-6 cups of vegetable or chicken stock

½ tsp of freshly grated nutmeg

2 oz. of pancetta, cubed and fried in a pan until crispy (optional)

1 handful of Italian flat leaf parsley, finely chopped

Directions:

In a large pot over medium high heat, melt the butter and sweat th onions for approximately 3-5 minutes. Add the squash and stock and bring to a boil over high heat. Once you’ve reached a boil, reduce heat and bring stock to a simmer.

While your squash is cooking heat a small pan over high heat and crisp the pancetta. Drain the grease. Set aside.

When your squash is fork tender use an immersion blender and puree in the pot. Add the fresh nutmeg and season with salt and pepper.

If your soup is too liquid, continue to cook. If you have reached your desired consistency then ladle it into soup bowls. Top with parsley and pancetta, or anything else you desire.!