Butternut Squash-Carrot Soup with Pork "Croutons"

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.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Butternut Squash-Carrot Soup with Pork "Croutons"
Review 1 for Butternut Squash-Carrot Soup with Pork "Croutons"
5 out of 5
5 out of 5
Superyummy
,Dallas
,Tx
November 30, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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AWESOME!!!!
November 30, 2013
I make this every Christmas!!!! It is the best ever super delicious.
Review 2 for Butternut Squash-Carrot Soup with Pork "Croutons"
5 out of 5
5 out of 5
SusieLovesToCook
,Arlington Heights
,IL
January 27, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Delicious and comforting
January 27, 2013
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.
Pros: Yield, Healthy, Appearance, Adaptable, Impressive, Will Make Again, delicious great texture
Cons: Lengthy