Butternut squash soup with roasted chestnuts and pancetta is very simple to prepare, and makes a flavorful meal on a cold fall or winter evening. Combining the smoky, salty flavor of pancetta ham with the earthy, complex flavors of roasted chestnuts and the sweetness of butternut squash, butternut squash soup with roasted chestnuts and pancetta is an intense, satisfying soup. Serve with a loaf of warm, crusty French bread and tarragon butter with a glass of chilled white wine.
Instructions
1. Melt the butter and olive oil in a large saucepan over medium-high heat. Add the pancetta and chopped celery and sauté for 10 to 12 minutes, stirring regularly.
2. Add the squash, onions and garlic to the saucepan. Cook for an additional five minutes and stir in the sage and chestnuts. Cook for two to three minutes.
3. Pour the stock into the saucepan slowly, stirring constantly. Season with salt and pepper to taste and bring to a boil. Simmer over low heat for 12 to 15 minutes or until the vegetables are tender.
4. Ladle the soup into warmed individual serving bowls. Drizzle a bit of virgin olive oil over the top and garnish with the shaved parmigiano-reggiano. Add the croutons to the side of the plate and serve immediately.
Tags: roasted chestnuts, chestnuts pancetta, roasted chestnuts pancetta, soup with, soup with roasted
