Roasted Butternut Squash-Sweet Potato Soup

Roasted Butternut Squash-Sweet Potato Soup
Yield: 6 Servings
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  1. 5 oz. pancetta, cut into small dice
  2. 1 yellow onion, chopped
  3. 1-teaspoon sugar
  4. 1 sprig fresh sage leaves
  5. 1 tablespoon fresh thyme, chopped
  6. 3-¼ cups low-sodium chicken broth
  7. 1 head garlic, roasted
  8. 1½ lbs. butternut squash cut in cubes
  9. 1½ lbs. sweet potato cut in cubes
  10. 1 ½ tablespoon Marsala or Port wine
  11. Salt and freshly ground white pepper, to taste
  12. ½ cup heavy cream (optional)
  13. 1-teaspoon salt
  14. ¼ cup hazelnuts, toasted and chopped or pumpkin seeds
  1. Preheat oven to 425 degrees.
  2. Take whole head of garlic and slice top off. Sprinkle salt and pepper, drizzle olive oil and wrap in foil.
  3. 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.
  4. 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.
  5. 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.
  6. Remove sage sprig, purée with immersion or regular blender and top with cream, pancetta, hazelnuts or seeds and cotija cheese. Enjoy
The Mad Table