Ambercup squash soup with pancetta

Thursday, September 25, 2014

It's officially fall here as I launched the cold season since yesterday, and I feel terrible. So what's better than a good soup when you're sick ? I got a beautiful squash yesterday in our Abel&Cole box, so I immediately craved a very tasty and comforting soup for lunch. I decided to add an apple and some ginger, known to be quite effective for fighting cold. And some pancetta to balance the overall sweetness of the soup. Well, pancetta tastes great with everything ...

- 1 squash, cut into cubes
- 1 apple, sliced
- 1 onion, sliced
- 1 carrot, sliced
- Chicken or vegetable stock
- Ginger (I used powder)
- Maple syrup

Place the squash on a roasting tray and sprinkle with olive oil, pepper and salt. Roast in the oven for 20 min to bring out the sweetness, at 200 °C.

In the meantime, saute the chopped onion until translucent and add a bit of ginger and maple syrup. Add the carrot and apple and let it cook for 5-10 min. Add the roasted squash, cover with stock, and let it simmer for 20 more min. Bonus: enjoy the delicious smell in the kitchen ... well, if you actually benefit from a functioning nose ...

Mix until smooth and creamy. Taste. Add more salt and pepper if needed. Top the soup with the sautéed pancetta and a dash of olive oil. Add a slightly toasted bread slice on the side, and serve with a hot tea and an aspirin (optional).
 Note: you could also replace the pancetta with some feta cheese, and it'll still taste pretty good.
Enjoy !!

1 comment:

  1. Thanks for this information. Good work, keep sharing.