↞ recipe box start page
Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
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, chopped
6 thyme sprigs
1 bay leaf
2 quarts chicken stock or low-sodium broth
2 tablespoons heavy cream
Sugar (optional)
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 (and sugar if desired).
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.
Make Ahead The soup and roasted pancetta can be refrigerated for up to 2 days. Reheat the soup and recrisp the pancetta before serving; the soup may need to be thinned with stock or water. Notes Cooking Club Tip: When making squash purées and soups, first bake the squash in the oven until tender so it's easier to remove the flesh from the skin. The smooth varieties can be peeled; for ridged or nubbly squash, simply scoop the flesh out with a spoon.
Makes 12 servings.
view more member recipes
Butternut Squash Soup with Crisp Pancetta (F&W)
view my recipes
print
save
Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
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, chopped
6 thyme sprigs
1 bay leaf
2 quarts chicken stock or low-sodium broth
2 tablespoons heavy cream
Sugar (optional)
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 (and sugar if desired).
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.
Make Ahead The soup and roasted pancetta can be refrigerated for up to 2 days. Reheat the soup and recrisp the pancetta before serving; the soup may need to be thinned with stock or water. Notes Cooking Club Tip: When making squash purées and soups, first bake the squash in the oven until tender so it's easier to remove the flesh from the skin. The smooth varieties can be peeled; for ridged or nubbly squash, simply scoop the flesh out with a spoon.
Makes 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Butternut Squash And Tomato Soup
by suemunzlinger
Servings: 4 2 tablespoons olive oil, divided 1 medium butternut squash, halved, seeded 2 garlic cloves, peeled 1 onion, chopped 2 teaspoons grated peeled ginger or 1/2 teaspoon d
by suemunzlinger
Servings: 4 2 tablespoons olive oil, divided 1 medium butternut squash, halved, seeded 2 garlic cloves, peeled 1 onion, chopped 2 teaspoons grated peeled ginger or 1/2 teaspoon d
Butternut Squash Kale Soup
by suemunzlinger
12 oz- 16 oz, cut up into 1/2 inch pieces, peeled and seeds removed butternut squash 1 tbls Olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1/2 cup Pearl couscous 1 cup water 1 can
by suemunzlinger
12 oz- 16 oz, cut up into 1/2 inch pieces, peeled and seeds removed butternut squash 1 tbls Olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1/2 cup Pearl couscous 1 cup water 1 can
Butternut Squash Soup W/ Apple
by suemunzlinger
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 Granny Smith apple (about 8 ounces) (squash to apple ratio should b
by suemunzlinger
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 Granny Smith apple (about 8 ounces) (squash to apple ratio should b
Butternut Squash Soup (healthier)
by jscookbook
Serving size 5 Cook time 1 hour 30 minutes oven temp 300 degrees ingredients 2 medium large butternut squash 2 cups of chicken boullion or stock 1 teaspoon coriander (crushed) 1 teaspoon cumi
by jscookbook
Serving size 5 Cook time 1 hour 30 minutes oven temp 300 degrees ingredients 2 medium large butternut squash 2 cups of chicken boullion or stock 1 teaspoon coriander (crushed) 1 teaspoon cumi
view more member recipes
related CDKitchen recipes
Butternut Squash and Apple Soup With Toasted Pumpkin Seeds
Cold Butternut Squash Soup
Butternut Squash Fries
Simon Pearce Butternut Squash Bisque
Caribbean Chicken & Butternut Squash
Butternut Squash and Apple Soup
Curried Apple And Butternut Squash Soup
Butternut Squash Soup With Pears And Bacon
Pointe in Tyme's Bourbon Butternut Squash Soup
Butternut Squash Soup With Roasted Poblano Peppers