Boursin Butternut Squash Soup with Pancetta
A creamy and flavorful soup made with roasted butternut squash, Boursin cheese, and pancetta.
Ingredients
Directions
- 1
Combine all ingredients, except for broth and sour cream, on a sheet pan and bake at 400F for 30 minutes or until butternut squash is soft.
- 2
Add to a blender (remove rosemary from stem and garlic from peel) and mix until smooth, or use an immersion blender.
- 3
Add to pot and add 2 cups of broth as well as sour cream.
- 4
Cook pancetta in pan for 5-10 minutes or until crispy.
- 5
Top soup with pancetta and sour cream.
