Name: Butternut Squash and Red Pepper Soup
Total time: 30 min
Yield: Serves 4
Ingredients: 4 ounces pancetta, cut into ½-inch pieces; 2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups); 1 red bell pepper, stemmed, seeded, and chopped; 1 onion, chopped fine; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon table salt; 1/2 teaspoon pepper; 4 cups chicken broth; 1 tablespoon sherry vinegar; 2 tablespoons chopped fresh chives

Why This Recipe Works

Cooking the vegetables in the rendered pancetta fat adds depth of flavor to the soup.

Before You Begin

Buy a 4-ounce hunk of pancetta from the deli counter, not the presliced variety.

Instructions

Cook pancetta in Dutch oven over medium heat until browned and crispy, about 7 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate.

Add squash, bell pepper, onion, garlic, thyme, salt, and pepper to fat left in pot and cook over medium-high heat until onion is softened, about 5 minutes, stirring occasionally. Stir in broth and bring to boil, scraping up any browned bits. Cook, covered, until squash is tender, about 15 minutes. Remove pot from heat.

Working with 2 cups at a time, process soup in blender until smooth, about 1 minute. Transfer pureed soup to saucepan. Stir in vinegar. Season with salt and pepper to taste. Serve, sprinkling individual portions with chives and pancetta.