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Butternut Squash Soup with Crisp Pancetta

Food & Wine
  • minutes
  • Serves 12

INGREDIENTS

12

very thin slices Pancetta

1

Bay leaf

4

Butternut squash (6 pounds), medium

1

Spanish onion, large

6

Thyme, sprigs

2 qt

Chicken stock or low-sodium broth

1

Kosher salt and freshly ground pepper

1

Sugar

2 tbsp

Olive oil, extra-virgin

8

cut into pieces 6 tablespoons unsalted butter, unsalted

2 tbsp

Heavy cream