WINTER SQUASH SOUP WITH PANCETTA CREME

Dec 17, 2014 - Serves 5 (updated: Nov 22, 2023)

INGREDIENTS

3/4 cup white wine dry
5 cups stock (preferably homemade - otherwise, lo sodium)
2 KOBACHA SQUASH
3/4 cup heavy créme
4 ounces PANCETTA
1 large LEEK
1 1/2 cups ONION
1/2 tsp white pepper
1/2 tsp paprika
a few sprigs of fresh tyme

METHOD

1. Pre Heat oven to 350 degrees ..cut squash in half, S&P, place skin side down on baking sheet, and cook for 1 hr and 15 min.
2. Let the squash cool, then scoop out the insides using a large spoon.
3. Melt 3 tbs butter and saute PANCETTA until crisp - transfer to paper towels.
5. Add chopped ONION and the chopped white & pale portion of the LEAK to the pan with the butter/pancetta drippings & saute 5 min
6. Add wine, boil until reduced to a glaze - abt 4 minutes.
7. * Add the squash and stock (approx 5 cups: add enough stock to get the consistency that suits you.)
8. Add white pepper and paprika, cover and simmer for 15 minutes.
9. In batches, transfer to blender and puree
10. Add 1/2 cup creme and mix.
11. If done ahead (recommended), place in a tupperware conatiner and put in refer.

SERVE

Pour soup into bowls or small pumpkin shells that have had the seeds removed, dollup a tbs or so of the Créme on top and sprinkle with about a tbs of pancetta per bowl and drop a fresh thyme sprig to garnish.

CHEF's NOTES:

• This recipe will provide a "small" cup of soup, not a "large" cup..
• Virtually any type "hard" squash (acorn, kobocha, butternut, etc.) can be used to make this soup.
• Ideally, the stock shoud be vegetable, although chicken works well.
• The pancetta can be substituted with crumbled bacon bits, and only several tablespoons.