Butternut Squash Soup with Crisp Pancetta

Name: Butternut Squash Soup with Crisp Pancetta
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 12 servings servings
Cuisine: American
Ingredients: 4 medium butternut squash (6 pounds); 6 tablespoons unsalted butter, cut into 8 pieces; Kosher salt and freshly ground pepper; 12 very thin slices of pancetta (3 ounces); 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 large Spanish onion; 6 thyme sprigs, chopped; 1 bay leaf; 2 quarts chicken stock or low-sodium broth; 2 tablespoons heavy cream

Jennifer

1 year ago

Cuisine: American

Categories: Soups & Lunch

Recipe Source: Food and Wine

Butternut Squash Soup with Crisp Pancetta is a velvety, comforting dish that perfectly combines the natural sweetness of roasted butternut squash with the savory crunch of pancetta. The squash is simmered with aromatic onions, garlic, and a hint of warming spices, creating a rich, creamy base that is both smooth and flavorful. Topped with crispy pancetta, the salty, crispy bits add a delightful contrast to the soup's velvety texture. This elegant yet simple soup is perfect for cozy fall and winter evenings, offering a satisfying balance of sweet and savory flavors in every spoonful.

Tags:

butternut squash

Difficulty: EASY

Prep Time: 45 minutes

Cook Time: 1 hour 45 minutes

Total Time: 2 hours 30 minutes

Serving Size: 12 servings

Ingredients:

4 medium butternut squash (6 pounds)
6 tablespoons unsalted butter, cut into 8 pieces
Kosher salt and freshly ground pepper
12 very thin slices of pancetta (3 ounces)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large Spanish onion
6 thyme sprigs, chopped
1 bay leaf
2 quarts chicken stock or low-sodium broth
2 tablespoons heavy cream

Directions:

Preheat the oven to 400 degrees. Halve the squash lengthwise and scoop out the seeds. Set the squash on a rimmed baking sheet, cut sides up. Put a piece of butter in each cavity and season generously with salt and pepper. Drape the squash halves with the pancetta slices. Roast the squash for 45 to 50 minutes, or until tender.
Transfer the pancetta to paper towels to drain. Crumble and set aside. Scoop the squash out of the skins into a bowl.
In a large, heavy stockpot, heat the 2 tablespoons of olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 6 minutes. Add 3 of the thyme sprigs and the bay leaf. Stir in the squash and the stock and bring to a boil over high heat, stirring frequently. Reduce the heat and simmer the soup for 15 minutes, stirring occasionally.
Pick out and discard the thyme sprigs and bay leaf. Working in batches, transfer the soup to a blender or food processor and puree until thick and creamy-smooth, about 1 minute per batch. Transfer the soup to a clean saucepan. Stir in the heavy cream and season with salt and pepper.
Reheat the soup if necessary. Ladle into 12 bowls. Garnish the soup with the pancetta, the leaves from the remaining 3 thyme sprigs and a drizzle of olive oil.

Ingredients:

4 medium butternut squash (6 pounds)

6 tablespoons unsalted butter, cut into 8 pieces

Kosher salt and freshly ground pepper

12 very thin slices of pancetta (3 ounces)

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 large Spanish onion

6 thyme sprigs, chopped

1 bay leaf

2 quarts chicken stock or low-sodium broth

2 tablespoons heavy cream

Directions:

Preheat the oven to 400 degrees. Halve the squash lengthwise and scoop out the seeds. Set the squash on a rimmed baking sheet, cut sides up. Put a piece of butter in each cavity and season generously with salt and pepper. Drape the squash halves with the pancetta slices. Roast the squash for 45 to 50 minutes, or until tender.

Transfer the pancetta to paper towels to drain. Crumble and set aside. Scoop the squash out of the skins into a bowl.

In a large, heavy stockpot, heat the 2 tablespoons of olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 6 minutes. Add 3 of the thyme sprigs and the bay leaf. Stir in the squash and the stock and bring to a boil over high heat, stirring frequently. Reduce the heat and simmer the soup for 15 minutes, stirring occasionally.

Pick out and discard the thyme sprigs and bay leaf. Working in batches, transfer the soup to a blender or food processor and puree until thick and creamy-smooth, about 1 minute per batch. Transfer the soup to a clean saucepan. Stir in the heavy cream and season with salt and pepper.

Reheat the soup if necessary. Ladle into 12 bowls. Garnish the soup with the pancetta, the leaves from the remaining 3 thyme sprigs and a drizzle of olive oil.