Sunday, December 9, 2012

Butternut Squash Soup

This may be my new favorite soup.  If you've never tried it, do yourself a favor and take advantage of this seasonal squash.  It's easy to make and so rich, buttery and savory.  I adapted this recipe from The Italian Dish.

Butternut Squash Soup

Photo courtesy of The Italian Dish

-3 tablespoons butter
-2 tablespoons olive oil
-1 cup chopped onion
-2 cloves garlic, minced
-1 tsp chopped fresh sage (about 3 leaves) or 1/2 tsp of dried sage
-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
-1/3 heavy cup cream
-salt and pepper
-4 ounces pancetta, chopped
-feta or goat cheese

**I roasted my squash at 400° for 15 minutes to soften it up.  Otherwise, it is very hard to dice**

1.  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.

2.  Meanwhile, fry the bacon in a little skillet until nicely crisped.  Drain on a paper towel.

3.  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.

4.  Serve in bowls with bacon and feta or goat cheese on top.

And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose. -Romans 8:28

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