redplum.com

Butternut Squash-Carrot Soup with Pork "Croutons"

See full recipe on: Williams-Sonoma



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

Nutrition 6 servings

Per Serving % Daily Value
Calories 613
Fat 49g 75%
Carbs 38g 12%
Protein 8g 17%
Fiber 6g 27%
Cholesterol 98mg 32%
Sodium 81mg 3%
     
Fat
Carbs
Protein

Preparation






RedPlum's
Savings Newsletter

SIGN UP TODAY
Like RedPlum on Facebook Follow RedPlum on Twitter Follow RedPlum on Pinterest