It’s been awhile since I last posted. I’ve been super busy since I started my new job but I’ve still made some yummy things! Like this butternut squash soup. It’s super delicious. I learned it from my good friend, Keri, who also taught me how to make pumpkin bread. She rocks.
It’s the perfect use of those lovely winter squashes sitting around and a cure for the winter chill.
Butternut Squash Soup
1.5 lb butternut squash, peeled, seeded, & cut into 3″ cubes
1 bulb of fennel, sliced
2 tbs olive oil
1/3 of cubed pancetta (or bacon)
2 cups of low sodium chicken broth (this is a guess…I used about half a box of broth)
1/4 cup half and half or heavy cream
In a heavy pan cook pancetta with olive oil. Remove pancetta from pan, set aside, leaving the drippings in the pan. Add shallots, fennel, and squash to pan. Cook on medium high heat until squash is fork tender, remove from pan and place in a blender (blend in 2 batches), adding cream and half of the pancetta. Blend until smooth, serve and top with pancetta.