Recipe by Chef Jacquie
Ingredients:
Butternut squash, peeled and cut into large dice (about 3 pounds)
1 whole head of garlic, cut in half
2 small onions, cut in half
half bunch of fresh sage
Avocado Oil
2 teaspoons of Kosher salt
1/4 teaspoon of fresh ground pepper
Preheat oven to 375 degrees. Place vegetables on a baking sheet, add oil, salt and pepper and then toss to coat evenly. Roast vegetables for 45-60 minutes, until fork tender. Remove and set aside
Avocado Oil
Diced pancetta
Fresh sage leaves, finely chopped
2 celery ribs, small dice
vegetable stock
In a stock pot, add oil and pancetta and saute until crispy. Remove with a slotted spoon and set aside, this will be part of our garnish.
Add onion, celery and sage, saute until onion is translucent. Add vegetable stock and roasted veggies, bring to a boil. Lower heat to simmer and cook soup for about 5-10 minutes.
Puree with an emulstion stick.
Ladle into bowls and top with roasted sunflower, pumpkins seeds and crispy pancetta
