By Tom Valenti , Updated on August 16, 2022
In this recipe from chef Tom Valenti, butternut squash is first buttered, seasoned, and roasted with pancetta slices draped over the top to infuse flavor. The finished soup is pureed until creamy smooth and served with the crispy crumbled pancetta for textural contrast.
Active Time: 45 mins
Total Time: 1 hrs 45 mins
Yield: 12 servings
4 medium butternut squash (6 pounds)
6 tablespoons unsalted butter, cut into 8 pieces
Freshly ground pepper
12 very thin slices of pancetta (3 ounces)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large Spanish onion, chopped
6 thyme sprigs
1 bay leaf
2 quarts chicken stock or low-sodium broth
2 tablespoons heavy cream
Preheat the oven to 400°. Halve the squash lengthwise and scoop out the seeds. Set the squash on a rimmed baking sheet, cut sides up. Put a piece of butter in each cavity and season generously with salt and pepper. Drape the squash halves with the pancetta slices. Roast the squash for 45 to 50 minutes, or until tender.
Transfer the pancetta to paper towels to drain. Crumble and set aside. Scoop the squash out of the skins into a bowl.
In a large, heavy stockpot, heat the 2 tablespoons of olive oil until shimmering. Add the onion, season with salt and pepper, and cook over moderately high heat, stirring, until softened but not browned, about 6 minutes. Add 3 of the thyme sprigs and the bay leaf. Stir in the squash and the stock and bring to a boil over high heat, stirring frequently. Reduce the heat and simmer the soup for 15 minutes, stirring occasionally.
Pick out and discard the thyme sprigs and bay leaf. Working in batches, transfer the soup to a blender or food processor and puree until thick and creamy-smooth, about 1 minute per batch. Transfer the soup to a clean saucepan. Stir in the heavy cream and season with salt and pepper (and sugar if desired).
Reheat the soup if necessary. Ladle into 12 bowls. Garnish the soup with the pancetta, the leaves from the remaining 3 thyme sprigs, and a drizzle of olive oil.
The soup and roasted pancetta can be refrigerated for up to 2 days. Reheat the soup and recrisp the pancetta before serving; the soup may need to be thinned with stock or water.
Cooking Club Tip: When making squash purées and soups, first bake the squash in the oven until tender so it's easier to remove the flesh from the skin. The smooth varieties can be peeled; for ridged or nubbly squash, simply scoop the flesh out with a spoon.
Note from Kimberly @ SHF – You can also use pre-cut butternut squash cubes from your produce section of the grocery – drizzle with olive oil and roast on sheet pan in oven.