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
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.
Lynn's Recipes: March 2013