Butternut Squash Soup 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 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. The Italian Dish http://theitaliandishblog.com return to post |