Butternut squash soup with sage and pancetta

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It’s been very cold in NYC and flu season is in full swing. In times like these nothing seems to taste more satisfying than a warm bowl of soup. I made a large batch of butternut squash soup flavored with sage and caramelized pancetta. It’s creamy, loaded with flavor and super good for you.

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Recipe from The Italian Dish

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh sage (about 3 leaves)
  • 2 to 2-1/2 pounds butternut squash, peeled, seeded and cut into cubes
  • 1/8 cup sherry
  • 4 cups chicken broth
  • 1/8 teaspoon cayenne pepper
  • 4 ounces pancetta, chopped 
  • 1/3 cup cream
  • salt and pepper

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Instructions

Melt the butter and olive oil. Add the onion and saute until soft. Add garlic and sage and saute one minute.  Add squash cubes and saute 5 minutes. Add the sherry, broth and cayenne pepper.  Cover and simmer on low for about 25 minutes.

Meanwhile, fry the pancetta in a little skillet until nicely crisped.

Puree soup with a blender. Return to pot and stir in cream.  Season to taste with salt and pepper. Serve in bowls with pancetta on top.

You can refrigerate this for a few days (2-3). 

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