Butternut Squash and Red Pepper Soup
By America's Test KitchenPublished on August 6, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
4 ounces pancetta, cut into ½-inch pieces2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)1 red bell pepper, stemmed, seeded, and chopped1 onion, chopped fine3 garlic cloves, minced1 teaspoon dried thyme 1 teaspoon table salt ½ teaspoon pepper 4 cups chicken broth 1 tablespoon sherry vinegar 2 tablespoons chopped fresh chives
Before You Begin
Buy a 4-ounce hunk of pancetta from the deli counter, not the presliced variety.
Instructions
- Cook pancetta in Dutch oven over medium heat until browned and crispy, about 7 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate.
- Add squash, bell pepper, onion, garlic, thyme, salt, and pepper to fat left in pot and cook over medium-high heat until onion is softened, about 5 minutes, stirring occasionally. Stir in broth and bring to boil, scraping up any browned bits. Cook, covered, until squash is tender, about 15 minutes. Remove pot from heat.
- Working with 2 cups at a time, process soup in blender until smooth, about 1 minute. Transfer pureed soup to saucepan. Stir in vinegar. Season with salt and pepper to taste. Serve, sprinkling individual portions with chives and pancetta.
Time
30 minutesYield
Serves 4Ingredients
4 ounces pancetta, cut into ½-inch pieces
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
1 red bell pepper, stemmed, seeded, and chopped
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon table salt
½ teaspoon pepper
4 cups chicken broth
1 tablespoon sherry vinegar
2 tablespoons chopped fresh chives
Ingredients
4 ounces pancetta, cut into ½-inch pieces
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
1 red bell pepper, stemmed, seeded, and chopped
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon table salt
½ teaspoon pepper
4 cups chicken broth
1 tablespoon sherry vinegar
2 tablespoons chopped fresh chives
Ingredients
4 ounces pancetta, cut into ½-inch pieces
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
1 red bell pepper, stemmed, seeded, and chopped
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon table salt
½ teaspoon pepper
4 cups chicken broth
1 tablespoon sherry vinegar
2 tablespoons chopped fresh chives
Why This Recipe Works
Cooking the vegetables in the rendered pancetta fat adds depth of flavor to the soup.
Before You Begin
Buy a 4-ounce hunk of pancetta from the deli counter, not the presliced variety.
Instructions
- Cook pancetta in Dutch oven over medium heat until browned and crispy, about 7 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate.
- Add squash, bell pepper, onion, garlic, thyme, salt, and pepper to fat left in pot and cook over medium-high heat until onion is softened, about 5 minutes, stirring occasionally. Stir in broth and bring to boil, scraping up any browned bits. Cook, covered, until squash is tender, about 15 minutes. Remove pot from heat.
- Working with 2 cups at a time, process soup in blender until smooth, about 1 minute. Transfer pureed soup to saucepan. Stir in vinegar. Season with salt and pepper to taste. Serve, sprinkling individual portions with chives and pancetta.
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