An indulgent, sweet and savory fall soup.
Acorn squash recipes are a beloved autumn perk, but this soup is something special.
It’s indulgent, sweet, and just a hint savory thanks to a sprinkling of crispy pancetta.
Credit:Victor Protasio; Food Stylist: Victor Protasio; Prop Stylist: Claire Spollen
The slippery shape and hard shell can make cutting them a real chore for the uninitiated.
This is a classic fall soup that’s perfect for reheating.
Heat on the stovetop over low until hot throughout before garnishing and serving.
Separation may happen while thawing, but a quick stir will bring it all back together.
Line a large baking sheet with aluminum foil.
Place squash halves, cut side up, on prepared baking sheet.
Brush with melted butter, and sprinkle with black pepper and 3/4 teaspoon of the salt.
Roast squash in preheated oven until tender, 45 to 50 minutes.
Remove squash from oven, and let stand until cool enough to handle.
Scoop flesh into a medium bowl, and set aside.
Cook pancetta:
Heat a large Dutch oven or heavy-bottomed saucepan over medium.
Add pancetta; cook, stirring occasionally, until browned and crisp, 6 to 8 minutes.
Transfer pancetta to a plate lined with paper towels to drain.
Do not wipe Dutch oven clean.
Stir in cayenne pepper and remaining 1 teaspoon salt; cook, stirring constantly, 30 seconds.
Stir in chicken broth, thyme sprigs, and reserved squash.
Bring to a boil over medium-high.
Reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 15 minutes.
Blend soup:
Discard thyme sprigs.
Pour half of squash mixture into a blender.
Secure lid on blender, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until smooth, about 1 minute.
Repeat procedure with remaining squash mixture.
Return soup to Dutch oven.
Garnish and serve:
Divide soup evenly among 6 bowls.
Top each serving with a drizzle of heavy cream and a sprinkle of crispy pancetta.
Garnish with thyme leaves.
