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Roasted Butternut Squash Soup
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Serves 1 bowl |
A uniquely wholesome and savory soup.
|2 butternut squashes, halved and seeded|
|1 cup vegetable oil|
|20 whole fresh sage leaves, plus 1 1/2 tsp. chopped fresh sage|
|1/4 lb sliced pancetta, chopped|
|1 tablespoon olive oil, more for baking sheet|
|1 yellow onion, chopped|
|2 cloves garlic, minced|
|3 1/2 cups chicken broth|
|3 1/2 cups water|
|1 tablespoon red wine vinegar|
|Salt, to taste|
|Ground black pepper, to taste|
- Preheat oven to 400° F. Pour a small amount of olive oil on a baking sheet. Use a paper towel to spread olive oil.
- Place squash halves cut sides down on the baking sheet. Place in the oven and roast for about 1 hour, until tender. Set aside to cool. Use a spoon to scoop out squash. Set in a bowl.
- Heat vegetable oil in a deep saucepan on high until bubbling. Fry sage leaves for a few seconds, until crisp. Place leaves on paper towels to drain.
- Cook pancetta in a large pot over medium heat. Cook until browned. Transfer pancetta to paper towels to drain.
- Add olive oil to the large pot. Cook onions over medium heat, until softened. Reduce heat to low and stir in garlic and chopped sage, cook, for about 1 minute. Add squash, chicken broth and water, simmer for 20 minutes.
- Pour soup in several batches into a blender. Puree until smooth. Transfer to a large bowl until all soup is pureed.
- Return soup to the pot and stir in vinegar. Season with salt and pepper and reheat over medium.
- Spoon soup into a serving bowl and sprinkle pancetta and fried sage leaves over top.
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