Ingredients

• 1 Medium Pumpkin
• 1 Small Acorn Squash
• 1 Small Butternut Squash
• 2 Tbsp. Butter Melted
• Fresh Sage
• ½ lb. Pancetta Diced
• 1 Large Onion Chopped
• 1 Carrot Chopped
• 4 Cups Low Sodium Chicken Stock
• 1 Tsp Salt
• ¼ Tsp Pepper
• Pinch of Grated Nutmeg
• ½ Cup Heavy Cream

Instructions

1. Preheat oven 400 degrees
2. Cut pumpkin, acorn and butternut in half (leave skin). Coat pumpkin, acorn, and butternut with butter. Sprinkle salt and sage leaves. Roast until tender. Let cool, then peel skin and cut into smaller pieces.
3. In a large pan on medium heat add pancetta; cook until crispy. Add onion and carrot, cook until tender. Add pumpkin, acorn and butternut mixture. Add chicken stock. With immersion blender puree the mixture. Add salt and pepper. Cook covered for 20 minute.
4. Remove from heat. Add nutmeg and mix into soup. Only add heavy cream when ready to serve. If you are freezing or storing the soup for another day do not add heavy cream until reheated.