• 1 ½ pounds or 4 heaping cups of Butternut Squash, peeled, seeded and cut into chunks
• 3 cups Coconut Milk
• 1/2 cup Palm Sugar, or to taste
• 2 tsp Salt, or to taste
• 4 thin slices Pancetta
• Pumpkin Seed oil for garnish

Adopted from NY Times and Chez Pim

• In a medium pot, add all ingredients and bring to boil, then reduce the heat to simmer for about 20 minutes or until the butternut squash is very tender.
• Pan fry pancetta and set aside on a sheet of parchment paper to drain oil.
• Pan fry pancetta and set aside on a sheet of parchment paper to drain oil.
• Transfer the ingredients into a stand blender and puree. Take care not to add too much at once so it does not overflow.
• Serve the pureed soup in a bowl and garnish with pancetta and drizzles of pumpkin seed oil.