Butternut Squash Soup with Pancetta
November 19, 2010



I'm a little overwhelmed by all the e-mails I received about the Auction Dinner.  I was so happy to share the menu with you and some of the fun touches from the dinner.  Thanks to all of you who let me know how much you enjoyed it.  

Fall means knitting to me and this year I've become obsessed with doing mittens (it used to be scarves).  I just finished these purple and black Delphine mittens that a local shop owner here designed.  Was so much fun. Knitting is sort of my Zen place.

Fall also means lots of squash and I have my favorite Butternut Squash Soup recipe to share with you.  I love it because it has a hint of Sherry in it (although you can certainly omit it) and I top it with a little crispy pancetta. It's good for a couple of days in the fridge, so you can make a nice big batch of it and have it the next day.  It would be perfect for your Thanksgiving table if you want a nice fall soup to serve.

Butternut Squash Soup

for a printable recipe, click here

serves 4 to 6

This soup can be made a day ahead and refrigerated.




Melt the butter and olive oil in a heavy large pot over medium heat. Add onion and saute until soft, 4 to 5 minutes. 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.  Drain on a paper towel.

Puree soup, either with an immersion blender right in the pot, or transfer to a food processor or blender. Return to pot and stir in cream.  Season to taste with salt and pepper.

Serve in bowls with pancetta on top.

 Come join SoupaPalooza at TidyMom and Dine and Dish sponsored byKitchenAidRed Star Yeast and Le Creuset

Article originally appeared on The Italian Dish (http://theitaliandishblog.com/).
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