Recipes Soups Vegetable Soups Butternut Squash-Carrot Soup with Pork "Croutons"

Butternut Squash-Carrot Soup with Pork “Croutons”

Butternut Squash-Carrot Soup with Pork "Croutons" is rated 5.0 out of 5 by 2.
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Prep Time: 45 minutes
Cook Time: 110 minutes
Servings: 8

A garnish of pork “croutons” adds a savory note to this autumnal soup. The croutons are easy to make: cut a slab of pork belly into small batons, then cook them in a bit of olive oil on the stovetop until crispy.

Ingredients:

  • 1 large butternut squash, about 3 lb., peeled, seeded and cut into 1-inch cubes
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 2 Tbs. plus 1 tsp. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 10-oz. slab pork belly, cut into batons about 1/2 by 1/2 by 1 inch
  • 2 Tbs. unsalted butter
  • 1 large yellow onion, thinly sliced
  • 1 large Granny Smith apple, peeled, cored and thinly sliced
  • 2 garlic cloves, minced
  • 4 Tbs. chicken stock concentrate mixed with 6 cups water
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream
  • 2 Tbs. chopped fresh flat-leaf parsley

Directions:

Preheat an oven to 450°F.

In a large bowl, stir together the squash, carrots, the 2 Tbs. olive oil, salt and pepper. Transfer to a baking sheet. Roast, stirring occasionally, until the vegetables are browned and tender, about 45 minutes. Set aside.

In a 4-quart Dutch oven over medium heat, warm the 1 tsp. olive oil. Add the pork belly and cook, stirring occasionally, until rendered and browned, 15 to 20 minutes. Transfer to a paper towel-lined plate. Discard the fat in the pot and wipe out the pot with paper towels.

In the same pot over medium heat, melt the butter. Add the onion and apple and cook, stirring occasionally, until tender and caramelized, 25 to 30 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the stock, thyme sprigs and bay leaf, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 10 minutes. Discard the thyme sprigs and bay leaf.

Working in batches, puree the apple-stock mixture with the roasted vegetables in a blender until smooth. Return the soup to the pot and simmer over medium heat for 10 minutes. Stir in the cream and adjust the seasonings with salt and pepper.

Ladle the soup into warmed bowls or cocottes. Garnish with the parsley and pork belly croutons and serve immediately. Serves 6 to 8.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from AWESOME!!!! I make this every Christmas!!!! It is the best ever super delicious.
Date published: 2013-12-01
Rated 5 out of 5 by from Delicious and comforting This is the best soup I've ever had. It took me about 2 hours to make, but it makes6-8 servings and tastes amazing! The first time I cut up an entire butternut squash. Second time got lazy and used 30 oz. of frozen chopped squash. I couldn't really taste any difference. I didn't have pork belly so I used chopped and fried pancetta. Bacon would also work. The salty pork contrasts nicely with the smooth, somewhat sweet soup. Hints: Roast carrots and squash on parchment paper and check after 30 minutes--45 minutes was too long and the veggies burned and stuck to tray. I froze the soup before adding whole milk or half/half. It froze well.
Date published: 2013-01-27
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