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Butternut Squash and Brie Soup with Crispy Pancetta

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves

INGREDIENTS

4 oz

Pancetta

5 cups

Butternut squash

3 cloves

Garlic

1 tbsp

Sage, fresh

2 cups

Veggie or chicken broth, low sodium

2 tbsp

Honey

1/2 tsp

Cayenne pepper

1/2 tsp

Cinnamon

1

Kosher salt and pepper

1/2 tsp

Paprika, smoked

2 tbsp

Olive oil, extra virgin

6 oz

Brie

2 tbsp

Butter

1

Cream

2 cups

Whole milk