Chef Mike Brown, Jan 12, 2015 – De Lucas
Butternut Squash with Pancetta & Sage Soup
- 6 Butternut Squash-cut in half, seeds removed
- 3 tbsp Extra Virgin Olive Oil
- 6 tbsp Salted Butter
- 2 ea Yellow Onion Fine Diced
- 25 ea Sage Leaves
- 3L Chicken Stock
- 2L 35% Cream
- 25 ea Pancetta- thinly sliced
On baking sheet lined with parchment paper, lay pancetta flat and bake in 350F oven for 6 - 10 mins, twisting the sheet once. Once done, let cool on rack and hold until service.
Wash and dry the squash. Cut in half length wise and remove seeds. Coat with olive oil, season with salt and pepper and place flesh side down on baking sheet.
Put into 350F oven and bake for 35 - 45 mins. Flesh should be soft and able to be scraped out with a metal spoon. Scrape out the squash and set aside.
In a large stock pot over medium high heat, add the butter and let melt. Add sage and fry until crispy. Add onions and cook until onions become translucent - about -10 mins.
Add your cooked squash, chicken stock and blend with a hand blender. Bring to a boil, and let simmer 45mins to 1 hour.
10 mins before service add your cream and season with salt and pepper. Bring to heavy simmer and serve. With an 8 oz ladle place soup in bowl and garnish soup with pancetta and enjoy.