Butternut Squash Soup with Pancetta

butternut squash soup

Gourds are good. Rich in vitamin A, butternut squash is versatile and a favourite seasonal vegetable of mine. This soup is flavourful, velvety, and simple to make. The crisped pancetta adds texture. Perfect for when it’s cold outside, baby. I’ve adapted this recipe from one I originally found at Food & Wine. It’s delicious!

5.0 from 1 reviews
Butternut Squash Soup with Pancetta
 
Ingredients
  • 6 lbs. butternut squash, halved with seeds removed
  • 6 tablespoons butter
  • salt and pepper to taste
  • 12 thin slices of pancetta (3 ounces)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 large red onion, chopped
  • 8 thyme sprigs
  • 1 bay leaf
  • 8 cups chicken stock
  • 2 tablespoons heavy cream
Instructions
  1. Lay the squash cut-side up on a rimmed baking sheet. Distribute butter evenly into the cavity of each squash piece, and drape the squash with the pancetta. Season with salt and pepper, and roast for 50 minutes in an oven preheated to 400 degrees.
  2. Set the pancetta aside, then crumble when cool.
  3. Either scoop the squash from the skins with a spoon, or cut the skins away with a knife. If you cut the skins away, also cut the squash into smaller pieces.
  4. In a large pot, heat the 2 tablespoons of olive oil. Add the onion and cook over moderately high heat, stirring until soft. Add the bay leaf and several of the thyme sprigs. Add the squash and the stock and bring to a boil over high heat, stirring frequently. Reduce the heat and simmer for 15 minutes, stirring occasionally.
  5. Remove and discard the thyme and bay leaf. Transfer the soup to a blender (I love my Vitamix) and puree until smooth. You'll probably need to do this in several batches.
  6. Return the blended soup to a clean pot, stir in the cream. Salt and pepper to taste.
  7. To serve ladle into bowls and drizzle with olive oil. Garnish with crumbled pancetta and remaining thyme.
Notes
The soup and roasted pancetta can be refrigerated for up to 2 days. Reheat the soup and recrisp the pancetta before serving. Thin with stock or water.

I paired this batch with a bottle of Rancho Sisquoc River Red. The spicy notes complemented the subtle flavours of the soup.
Movie night: Select something classic and heartwarming. We watched The Shining, (Kubrick fan) but I’d recommend something a bit more cozy. I think Singin’ in the Rain, An American in Paris, or Brigadoon (one of my favourites) would be lovely choices.
butternut squash in stock

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