Roasted Butternut Squash-Sweet Potato Soup


Roasted Butternut Squash-Sweet Potato Soup
2017-01-20 05:35:12

Yield: 6 Servings
Ingredients
- 5 oz. pancetta, cut into small dice
- 1 yellow onion, chopped
- 1-teaspoon sugar
- 1 sprig fresh sage leaves
- 1 tablespoon fresh thyme, chopped
- 3-¼ cups low-sodium chicken broth
- 1 head garlic, roasted
- 1½ lbs. butternut squash cut in cubes
- 1½ lbs. sweet potato cut in cubes
- 1 ½ tablespoon Marsala or Port wine
- Salt and freshly ground white pepper, to taste
- ½ cup heavy cream (optional)
- 1-teaspoon salt
- ¼ cup hazelnuts, toasted and chopped or pumpkin seeds
Instructions
- Preheat oven to 425 degrees.
- Take whole head of garlic and slice top off. Sprinkle salt and pepper, drizzle olive oil and wrap in foil.
- Rub squash and sweet potatoes with olive oil, salt and pepper. Place in foil lined baking pan along with garlic bundle and roast in oven until tender.
- In a pot over medium-low heat, warm the olive oil. Add the pancetta and cook, stirring occasionally, until lightly crisp, 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel lined plate; reserve the oil in the pot.
- Sautee the onions in the same pot 3-5 minutes. Add broth, roasted vegetables, Chopped thyme, sage sprig, wine, sugar and cook 20 to 30 minutes on low heat.
- Remove sage sprig, purée with immersion or regular blender and top with cream, pancetta, hazelnuts or seeds and cotija cheese. Enjoy
The Mad Table https://themadtable.com/