Butternut Squash SoupWritten by CMP on October 16, 2010
Mid-October already. Too many hobbies, I suppose. But, fall is here and it was time for some soup. Last weekend I roasted an Acorn Squash on the weber with a bit of maple and nutmeg and it put me in the mood for this soup.
- 1 Butternut Squash (2 1/2 lbs or so), peeled and cut into large dice
- 2 Carrots, peeled and cut into large dice
- 1/4 lb Pancetta, diced
- 1 Leek, washed and diced
- 1 stalk of Celery, diced
- 1 Clove of Garlic, minced
- 2 1/2 Quarts stock (chicken or veggie)
- 1 Tbs Maple Syrup
- 1 Tbs Cider Vinegar
- 2Tbs Fresh Sage, chopped
- Extra Virgin Olive Oil
- Kosher Salt
- Fresh Ground Black Pepper
Pre-heat your oven to 425 degrees.
In a large roasting pan, toss the squash and carrots with 2 Tbs Olive Oil, 1 Tsp Salt and 1/2 Tsp Black Pepper. Roast in the oven for 35 minutes.
Heat a large, heavy, stock pot over medium high heat. Add the Pancetta and cook until crisp - stirring frequently - about 8 minutes. Remove the Pancetta from the pot, leaving behind the rendered fat, and add 1 Tbs Olive Oil along with the Leeks, Celery, 1Tsp Salt and 1 Tsp Pepper. Cook until vegetable are soft, 8-10 minutes. Add the Garlic, stir, and cook for another 30 seconds.
Transfer the roasted Squash and Carrots to the stock pot. Add the Stock and Maple Syrup and bring to a boil. Reduce heat to low and simmer for 30 minutes.
Using an immersion or counter top blender, blend the soup until smooth. Add the Cider Vinegar and Sage just before serving, and top each serving with a few pieces of the crisp Pancetta.