Butternut Squash Soup

I have to give credit where credit's due. This recipe was an inspiration from Food and Wine. As I was browsing through fall + squash recipes in July, I found a recipe that was used as the inspiration for this. Why look for squash recipes in July, you ask? Because I had a client request soup shooters for her wedding in October. With the help of some wonderful staff, Green Eats catered a reception in the historic Music Hall; butternut squash soup shooters were one of the appetizers served during cocktail hour.

In lieu of preparing for the wedding, I tested this recipe multiple times in September and October when butternut squash first appeared at farmers markets. This is a definite keeper in my books; after so many test runs I loved the recipe so much I've continued to make it at home.

Butternut Squash Soup with Pancetta
Adapted from Food and Wine Magazine

Ingredients

6 pounds Butternut Squash
6 tablespoons butter
3 ounces Pancetta
2 tablespoons olive oil
1 large Spanish onion
6 sprigs Thyme
2 quarts vegetable stock
2 tablespoons heavy cream
Kosher salt
Black pepper

Preheat the oven to 400°. 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.

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.

Makes 12 servings