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Butternut Squash Soup

Uprooted

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Butternut squash has a wonderful flavour that is so warming on a crisp, autumn day. This soup is delicious on its own or served with a dollop of crème fraiche or sour cream.

  • Serves

    4

  • Total Time

    1 hour, 30 minutes

Ingredients

  • 1 large butternut squash, skinned, seeded and cubed
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 fresh thyme sprigs
  • 1 small onion, peeled and roughly chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 1 large wedge of pancetta or a couple strips of bacon, left whole
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 4 peppercorns
  • 2 cups vegetable stock
  • water to dilute, if necessary
  • crème fraiche or sour cream (optional), for serving
  • fresh bread (optional), for serving

Directions

  1. Preheat the oven to 400F.
  2. Place your prepared squash in a 9×13 inch roasting tin and toss with 1/4 cup of olive oil, salt and pepper. Arrange the squash in a single layer and add the fresh thyme sprigs. Roast until the squash is tender when pierced with a knife, approximately 30 minutes. Remove from the oven and set aside.
  3. In a large pot, warm the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic, and pancetta and sauté, stirring occasionally, until the onion is softened, and the pancetta is lightly browned, about 5-7 minutes. Add the cooked squash and white wine and bring to a simmer. Allow the wine to reduce until there is hardly any liquid left in the pot, about 5 minutes. Add the bay leaf, peppercorns and vegetable stock. Cover and cook on low heat for about 20 – 25 minutes.
  4. Remove from the heat and discard the bay leaf, pancetta, sprigs of thyme and peppercorns (they usually are not too hard to find since they are black in a mostly orange pot!). Using an immersion or stand blender, puree the contents until smooth. If you find the soup too thick, add some water a little at a time.
  5. Season to taste and serve piping hot with a dollop of crème fraiche, if desired, and some fresh bread.

Special Equipment: immersion or stand blender

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