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Butternut Squash Soup with Pancetta and Pomegranate
FORMER CHEF11Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 lb. butternut squash
- 6 oz. pancetta (or bacon)
- 1 yellow onion (large, diced)
- 2 carrots (diced)
- 2 stalks celery (diced)
- 1 Tbsp. garlic (minced)
- 3 cups chicken stock
- 1/2 tsp. ground nutmeg (freshly)
- 1 tsp. salt
- 1 tsp. ground white pepper (freshly)
- 1/2 pomegranate (seeded, see cleaning instructions below)
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