Butternut Squash-Carrot Soup With Pork “Croutons”

Ingredients

• 1 large butternut squash, about 3 lb., peeled, seeded and cut into 1-inch cubes
• 3 large carrots, peeled and cut into 1-inch pieces
• 2 Tbs. plus 1 tsp. olive oil
• Kosher salt and freshly ground pepper, to taste
• 10-oz. slab pork belly, cut into batons about 1/2 by 1/2 by 1 inch
• 2 Tbs. unsalted butter
• 1 large yellow onion, thinly sliced
• 1 large Granny Smith apple, peeled, cored and thinly sliced
• 2 garlic cloves, minced
• 4 Tbs. chicken stock concentrate mixed with 6 cups water
• 2 fresh thyme sprigs
• 1 bay leaf
• 1 cup heavy cream
• 2 Tbs. chopped fresh flat-leaf parsl