- 6
Ingredients
- 1 T olive oil
- 5 oz pancetta, finely diced
- 1 yellow onion, chopped
- 1 t sugar
- 1 t minced garlic
- 1 fresh sage sprig
- 21/2 cups chicken or vegetable stock
- 1 jar (32 oz) butternut squash puree (Williams-Sonoma)
- 11/2 T Marsala wine
- Salt and freshly ground white pepper
- 1/4 cup heavy cream, optional
- Pumpkin seed oil for drizzling
Preparation
Step 1
In stockpot over medium-low heat, warm the olive oil.
Add the pancetta and cook, stirring occasionally, until crisp, 5-7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
Add onion and sugar to pot. Cook, stirring occasionally until the onion is tender and translucent and slightly caramelized, 8-10 minutes. Add the garlic and sage sprig and cook, stirring for 1 minute. Add the stock and squash puree and simmer 10-15 minutes. Remove and discard the sage sprig. Reduce the heat to low and simmer for 3-5 minutes. Add the Marsala wine and season with salt and pepper. Remove from the heat. Using an immersion blender, puree the soup untl smooth.
Whisk in the cream.
Ladle the soup into warmed bowls and garnish with the pancetta. Drizzle with cream and pumpkin seed oil. Serve immediately.