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Butternut Squash and Apple Soup with Pancetta

  • Servings:

    Serves 2 to 16 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    30 minutes


1 teaspoon Extra virgin olive oil
1 1/2 oz Pancetta
3/4 each Medium onion, thinly sliced
16 oz buttercup squash, peeled and seeded, cut into chunks
1/4 teaspoon Salt
1/16 teaspoon Black pepper, freshly ground
2 teaspoon fresh thyme leaf, chopped
4 each Tart apples, peeled, cored, cut into chunks
11/3 cup Vegetable broth
1/2 cup Water
Butternut Squash and Apple Soup with Pancetta


1. In a large pot, heat first amount of oil over moderate heat. Add the pancetta and cook about 4 minutes per side until golden brown. Remove and drain on a paper towel.
2. Add remaining oil to the pot. Add the onions and cook 8 to 10 minutes over moderate heat until translucent, stirring occasionally. Add the squash, salt, pepper, and thyme. Cook; stirring for 5 minutes.
3. Add the apples (such as Granny Smith), vegetable broth (or chicken), and water, and bring to a boil over high heat. Reduce heat to low, and simmer, covered, 15 to 20 minutes, or until squash and apples are tender. Remove from the heat and cool slightly.
4. Working in batches, purie the soup until smooth in a blender or food processor. Alternatively, use a handheld immersion blender to purie. Add the mixture back to the pot and bring to a simmer over moderate heat. Crumble the pancetta and add half to the soup; taste for seasoning.
5. Serve piping hot with the remaining pancetta sprinkled on top.
Source: Hannaford fresh Magazine, September - October 2006


Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 445 kcal (22%)
Calories from Fat 162
Total Fat 18 g (28%)
Saturated Fat 10 g (50%)
Cholesterol 15 mg (5%)
Sodium 1115 mg (46%)
Total Carbohydrates 89 g (30%)
Dietary Fiber 17 g (68%)
Protein 10 g (17%)
Vitamin A 2231 IU (6%)
Vitamin C 45 mg (50%)
Calcium 102 mg (8%)
Iron 9 mg (50%)