Butternut Squash, Apple, Sweet Potato Soup with Crème Fraîche and Crispy Pancetta

First of all, how gorgeous is this soup? It has the most velvety texture and the addition of the crème fraîche and crispy pancetta takes it to the next level. I need texture no matter what I’m eating, so the pancetta was a must. It adds a perfect salty bite to counteract the sweetness of the soup. I used honeycrisp apple in the soup (my absolute fav), and it just adds a little sweetness. I couldn’t think of a more comforting fall soup to make. This soup would be totally awesome with my Apple Cheddar Grilled Cheeses with Honey Sage Mascarpone Spread for dipping. I think I might just have to do that.

This soup is very easy, and the only equipment you need is an immersion blender or regular blender to puree the soup. It comes together in under an hour. Perfect for a weeknight meal!

Also, if you want to sub the crème fraîche or pancetta for sour cream or bacon, you definitely can. I could put crispy pancetta on everything.

Serves 5-6

2 T. olive oil
1 large yellow onion, chopped
1 lb. butternut squash, cut into 1” chunks
1 large honeycrisp apple (or apple of your choice), peeled and cut into 1” chunks
1 sweet potato, peeled and cut into 1/2” chunks
1/4 tsp. cinnamon
1/4 tsp. cayenne
1/4 tsp. garlic powder
1/2 tsp. paprika
1/8 tsp. clove
1/2 tsp. salt
1/2 tsp. pepper
1 quart vegetable broth (one of the carton containers)
1/4 lb. thick-cut pancetta or bacon, diced
1/2 c. light canned coconut milk
1/4 c. half and half
crème fraîche for serving
chopped chives for serving

Heat 2 T. olive oil in a large pot over medium/high heat. Sauté the onion for about 10 minutes until golden. Add butternut squash, apple, sweet potato, cinnamon, cayenne, paprika, garlic powder, clove, salt and pepper, and cook for an additional 5-7 minutes, stirring occasionally. Add vegetable broth and bring to a boil. Once it boils, reduce heat to medium/low and cover. Simmer for 30 minutes or until veggies are fork tender.

While soup is simmering, cook the pancetta. Heat a small skillet over medium heat and add a small drizzle of olive oil. Add to skillet and cook for 5-6 minutes until golden and crispy. Remove from heat and drain on paper towels until ready to serve.

Once soup is finished, remove from heat and pureé soup with an immersion blender or blend in a blender until smooth. Add the coconut milk and half and half and stir to combine. Season to taste with salt and pepper. Serve with crispy pancetta, crème fraîche, and chopped fresh chives!

Hello fall in a bowl.