Cook Time: 30 minutes
Prep Time: 25 minutes
1 tsp extra virgin olive oil
1 1/2 oz Pancetta
2 TB extra virgin olive oil
3/4 Medium onion, thinly sliced
1 lb Butternut squash, peeled and seeded, cut into chunks
1/4 tsp Salt
1/16 tsp Black pepper, freshly ground
2 tsp Fresh thyme, chopped
2 Tart apples, peeled, cored, cut into chunks
1 1/3 cup vegetable or chicken broth
1/2 cup water
1. In a large pot, heat first amount of oil over moderate heat. Add the pancetta and cook about 4 minutes per side until golden brown. Remove and drain on a paper towel.
2. Add remaining oil to the pot. Add the onions and cook 8 to 10 minutes over moderate heat until translucent, stirring occasionally. Add the squash, salt, pepper, and thyme. Cook; stirring for 5 minutes.
3. Add the apples (such as Granny Smith), vegetable broth (or chicken), and water, and bring to a boil over high heat. Reduce heat to low, and simmer, covered, 15 to 20 minutes, or until squash and apples are tender. Remove from the heat and cool slightly.
4. Working in batches, purée the soup until smooth in a blender or food processor. Alternatively, use a handheld immersion blender to purée. Add the mixture back to the pot and bring to a simmer over moderate heat. Crumble the pancetta and add half to the soup; taste for seasoning.
5. Serve piping hot with the remaining pancetta sprinkled on top.
Adapted from Hannaford Fresh Magazine, September/October 2006
Photo Michael Alberstadt