Butternut Squash Soup

Lynn demonstrates how to make a delicious Butternut Squash Soup.  This is a perfect starter for a dinner or great for lunch.  Adapted from The Italian Dish.

Serves 4 to 6

Ingredients:

• 3 Tablespoons butter
• 2 Tablespoons olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh sage (about 3 leaves)
• 2-2-1/2 pounds butternut squash, peeled, seeded and cut into cubes
• 1/8 cup sherry
• 4 cups chicken broth
• 1/8 teaspoon cayenne pepper
• 1/3 cup cream
• Salt and pepper
• 4 ounces pancetta, chopped

Melt butter and olive oil in a heavy large pot over medium heat.  Add onion and sauté until soft, 4-5 minutes.  Add garlic and sage and sauté one minute.  Add squash cubes and sauté 5 minutes.  Add the sherry, broth and cayenne pepper.  Cover and simmer on low for about 25 minutes until squash is tender.

Meanwhile, fry the pancetta in a little skillet until nicely crisped.  Drain on a paper towel and set aside.

Puree the soup, either with an immersion blender right in the pot, or transfer to a food processor or blender and puree.  Return to the pot and stir in the cream.  Season to taste with salt and pepper.

Serve in bowls with pancetta on top.

Comment or watch this Recipe on You Tube

Follow me on:
YouTube
Twitter
Facebook
Instagram

Lynn's Recipes: March 2013
www.lynnsrecipes.com

-------
Click here for a handy Conversion Chart