Roasted Butternut Squash Sage & Brie Soup
Thanksgiving is coming quick, and we’ve already started thinking about menus, ingredients, and drinks. Soup in our house, is always a must on thanksgiving. We have it as an appetizer, and it is the perfect way to start the meal. As Italians, we have a tradition of having Escarole Soup with Chicken Meatballs, but we want to share some other options with you guys as well.
Enter, the Roasted Butternut Squash Sage & Brie Soup. This one is unique because the brie gives it such a different flavor. The sage is a must when it comes to butternut squash. And the crispy pancetta on top not only makes the soup look good, but it tastes amazing.
To get even more festive, we served this soup in our Anthropologie pumpkin bowls. They are SO adorable, and they are an absolute must have bowl for the fall! Get them before they’re gone!
Ingredients:
6 cups chopped butternut squash
2 unpeeled garlic cloves
1/4 cup of olive oil
1/8-1/4 teaspoon of smoked paprika
1/8- 1/4 teaspoon of cayenne pepper
Salt and black pepper
2 cups of whole milk
2 cups of chicken broth
6 oz of Brie, cut into cubes
2 tablespoons of butter
1/4 pound of thinly sliced pancetta
Directions:
On a baking sheet lined with parchment paper, roast the butternut squash and garlic. Sprinkle with paprika, cayenne, salt and pepper. Roast for 15-20 minutes in 400 degree oven.
Meanwhile add broth and milk to a soup pot and keep warm. When squash is cooked add to pot , and simmer for 10 minutes. Remove from heat and purée with an immersion blender. Season with salt and pepper.
Return to heat and add Brie and butter until melted.
In a small skillet add pancetta and sage and fry until crisp.
Transfer soup to bowls. Top with extra Brie slices, fried pancetta, and sage.
