Butternut Squash Soup with Maple-Pancetta Garnish

Potage

• 1 large onion, coarsely chopped
• 3 cloves garlic, peeled and coarsely chopped
• 1 tbsp canola oil
• 1 tbsp maple syrup (preferably amber syrup for its rich flavour)
• 1 butternut squash, about 1 kg (2 1/4 lb), peeled and cubed
• 4 cups vegetable broth

Garniture

• 1/2 cup walnuts, halved
• 6 oz pancetta, diced
• 2 tbsp maple syrup
• Fresh coriander (optional)

1. Preheat oven to 200° C (400° F).

Soup

1. In a saucepan over medium heat, sauté the onion and garlic in the oil for about 2 minutes.
2. Add the maple syrup and squash cubes, stir, then cook for 2 minutes.
3. Pour in the vegetable broth and add your spices. Bring to a boil. Cover, reduce heat, and simmer for 15 – 20 minutes or until the squash is tender.

Garnish

1. Meanwhile, in a bowl, combine the nuts, pancetta, and maple syrup.
2. Spread the mixture on a baking sheet lined with parchment paper.
3. Put in oven for 12 minutes or until the pancetta is crispy. Set aside.

Final Prep

1. Using a hand blender, bring the soup to a smooth texture.
2. Serve in bowls, garnished with the maple-pancetta-nut mixture, and a few leaves of coriander, if desired.