Roasted Butternut Squash Bisque
with pancetta and goat cheese
Prep Time: 30 minutes
Cooking Time: 1 hour 30 minutes
1 medium butternut squash, quartered and roasted (about 2 ½ - 3 cups)
1 TBSP olive oil for roasting squash
¼ cup olive oil for sautėing
1 medium onion, diced
1 cup peeled, diced carrots
2 cups peeled, diced russet potatoes
8 cups chicken stock
1 cup heavy cream
salt and pepper to taste
½ cup cubed pancetta
4 ounces goat cheese
Candied butternut seeds (optional)
Preheat oven to 400 degrees fahrenheit.
Cut butternut squash in half and then lengthwise so you have four pieces.
Scoop out the middle preserving the seeds.
Place squash on a baking sheet lined with foil.
Drizzle squash with 1 TBSP olive oil olive oil and sprinkle with salt and pepper.
Roast squash for 1 hour or until tender.
Dice onion, peeled carrots and peeled potatoes.
Add ¼ olive oil to heavy-bottomed pot and turn heat on medium.
Once oil is hot, add onions, carrots and potatoes.
Season with salt and pepper and sauté for about 10 minutes, stirring occasionally.
Meanwhile, place diced pancetta in a cast iron skillet (or other oven-proof pan).
Render in a 400 degree fahrenheit oven for 30 minutes or until crispy.
Once squash is cool enough to handle, scoop out flesh (discarding the skin) and add to the pot.
Add 8 cups chicken stock to pot and raise heat to high.
Once soup comes to a boil, reduce heat to medium and simmer for 20 minutes.
Using a soup wand or a blender, puree the soup until smooth.
Pour the soup back into pot, add 1 cup heavy cream and bring to boil.
As soon as it boils, reduce heat and simmer for 10 minutes.
Taste and add more salt or pepper if needed.
Garnish each bowl of soup with one tablespoon goat cheese, a teaspoon crispy pancetta, and a few candied seeds.
Candied Seeds (optional):
Seeds saved from squash (about ¼ cup)
1 TBSP butter
2 TBSP granulated sugar
A pinch of each nutmeg, cinnamon, and salt (about 1/16th of a teaspoon each)
Preheat oven to 300 degrees fahrenheit
Spray a sheet pan with cooking spray and lay out seeds in a single layer
Bake for 15-20 minutes or until seeds seem dry
In a small, non-stick skillet melt 1 Tablespoon butter
Mix in sugar until dissolved
Add seeds, nutmeg, cinnamon, and salt.
Stir until all seeds are evenly coated.
Pour out onto a piece of foil and let cool (will look like brittle)
Break apart and add to soup.
When adding garnishes, keep in mind that adding too much pancetta could make the soul salty, and adding a more that a few candied seeds could make the soup too sweet.