A smooth and creamy soup with a scent of Greece and a touch of Umbria. Perfect for the upcoming autumn!
- 500g butternut squash
- 200g feta
- 50g thin slices of “pancetta” bacon
- 1,5 lt vegetable broth
- 1 garlic clove
- 1 onion
- 1 rosemary sprig
- extra virgin olive oil
Peel the butternut and dice into little cubes.
In a large pot, heat 4-5 tbsp of olive oil and fry the pressed garlic and sliced onion for 3-4 minutes.
Add the rosemary, then the butternut. Salt at taste.
Add the hot broth and cook for 25 minutes until soft. Remove the rosemary sprig and remove from heat.
Add the feta to the pumpkin, crumbling with your hands.
Using a stick blender, blend the ingredients until soft and smooth.
Fry the bacon slices over high heat in a non-stick pan (about 2-3 minutes). The slices must be super thin!
Before serving, add a fistful of crumbled feta, a drizzle of olive oil, a sprinkle of pepper and parsley. Top with the bacon slices.