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Creamy Butternut Squash & White Bean Soup
For the soup
15 mL (1 tbsp) olive oil
1 cup pancetta, diced
125 mL (1/2 cup) onion, finely chopped
2 cloves garlic, minced
250 mL (1 cup) butternut squash, diced
2 carrots, diced
250 mL (1 cup) tomatoes, diced
2 L (8 cups) chicken stock
1 250-g (9-oz.) can white beans, drained and rinsed
250 mL (1 cup) cauliflower, in pieces
125 mL (1/2 cup) 35% cream
Salt and pepper, to taste
In a large pot, heat the oil over high heat and brown the pancetta for 2 minutes. Add the onion, cook for 2 minutes, then add the garlic and continue to cook for 1-2 minutes.
Add the squash, carrots, diced tomatoes, chicken stock, white beans and cauliflower. Bring the soup to a boil, turn down the heat and let simmer for 15 minutes.
Add the cream and season with salt and water.
Ladle into bowls and garnish with Parmesan cheese Petals and chili flakes. Serve with rustic bread.