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.
Recipe from The Italian Dish
- 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
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).