ROASTED BUTTERNUT SQUASH SOUP

WITH PANCETTA

6 cups butternut squash in 1 inch cubes

2 large carrots halved lengthwise then in 1 inch pieces

Extra virgin olive oil

4 ounces small diced pancetta

1 large onion, diced

4 cloves garlic, chopped

Salt and freshly ground black pepper

¼ cup sherry

4 bay leaves

2 sprigs fresh oregano

1 quart chicken stock

1 cup heavy cream

Preheat the oven to 450 degrees. Toss the squash and carrots with olive oil, salt and pepper. Spread out on a sheet pan and roast until barely tender. Set aside.

In a large pot, render the pancetta until crisp. Remove with a slotted spoon and reserve.

Sauté the onions and garlic in rendered fat until browned. Add sherry and cook until slightly reduced.

Add squash, carrots, bay leaves, oregano and stock to the pan. Bring to a strong simmer, and add the cream. Cook until vegetables are soft.

Remove the bay leaves and oregano stems. Use an immersion blender to puree a portion of the soup while leaving it somewhat chunky.

Serve sprinkled with crispy pancetta.

Burk

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