Butternut Squash Soup

By á-24269

Butternut Squash Soup

Ingredients

• serves 4 to 6
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 cloves garlic, grated or 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

Preparation

Step 1

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.