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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


  1. Preheat oven to 400° F. Pour a small amount of olive oil on a baking sheet. Use a paper towel to spread olive oil.
  2. 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.
  3. 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.
  4. Cook pancetta in a large pot over medium heat. Cook until browned. Transfer pancetta to paper towels to drain.
  5. 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.
  6. Pour soup in several batches into a blender. Puree until smooth. Transfer to a large bowl until all soup is pureed.
  7. Return soup to the pot and stir in vinegar. Season with salt and pepper and reheat over medium.
  8. Spoon soup into a serving bowl and sprinkle pancetta and fried sage leaves over top.
Main Ingredient: Squash
Cooking Method: Stovetop
Course: Soup

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