¼ lb Pancetta, from deli, sliced very thin
4 tbsp extra virgin olive oil
1 cup diced carrots
1 small Vidalia onion, diced
2 cloves garlic, minced
8 cups cubed butternut squash, fresh
2 golden delicious apples, peeled and chopped
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
8 cups chicken broth
4 tbsp maple syrup
½ tsp kosher salt
¼ tsp ground black pepper
2 tbsp crème fraiche
2 tsp cinnamon
13.66 oz can light coconut milk (Thai Kitchen)
Heat the olive oil in a large sauce pot, over medium heat and add the pancetta slices. Cook until crisp, remove from the pot and drain on a paper towel.
In the same pot, add the carrot, garlic, celery and onion. Cook until the vegetables have softened.
Stir in the butternut squash, apple, thyme, rosemary and cinnamon and cook for 3-4 minutes, or until the squash begins to brown.
Add the chicken broth, salt and pepper and bring to a boil. Reduce the heat and simmer for about 30 minutes or until the squash is fork tender.
Use an immersion blender to purée the soup mixture.
Add the coconut milk and the maple syrup.
Place in bowls and top with a dollop of crème fraiche and a pancetta slice.