Ingredients
- 2 Delicata Squash
- 1 Tablespoon of Olive oil
- Pinch of Salt and Pepper
- 6 ounces of Pancetta
- 2-3 Shallots (about 1 cup when sliced)
- 2 teaspoons of Salt
- 1 Teaspoon of Pepper
- 6 cups of Chicken Stock
- 4 Sage Leaves
- Large bunch of Fresh Thyme
- 4 Fresh Bay Leaves
- 1/2 cup of Creme Fraiche
Instructions
- See recipe notes below for instructions on roasting the delicata squash. In a large stockpot on medium high heat, cook the pancetta until the fat is rendered and the pancetta is crisp, about 10 to 15 minutes. Remove the pancetta from the pot and place on paper towels to drain. Reserve 1 Tablespoon of the drippings.
- Add the 1 cup of sliced shallots to the pot and cook for about 10 to 15 minutes, until browned but not burned. Remove from the pot to drain on paper towels.
- Add the 2 teaspoons of salt, the bunch of fresh herbs, and the roasted delicata squash to the pot.
- Then, add the 6 cups of chicken stock and bring to a simmer, and cook for about 15 minutes.
- Puree with a stick blender, or pour soup into a regular blender in batches to puree. Serve in bowls and top with the pancetta and shallots.
Notes
Roasting The Delicata Squash
For the squash: Heat your oven to 425 degrees. Cut two large Delicata squash in half lengthwise, drizzle with 1 Tablespoon of olive oil and a pinch of salt and pepper. Place cut side up on a rimmed baking sheet and bake for 45 minutes to one hour, and spoon the flesh from the skins to use in the soup. This part can be done in advance, making this an easy dish to throw together quickly.
Meal Prep Tip
It is important to note that if you roast the squash and cook the pancetta and shallots ahead of time, this will save you quite a bit of cook time, so this soup will actually be ready in less than 30 minutes if you prep ahead!
Storage and Reheating
This soup will store in the refrigerator for up to five days in a gallon freezer bag or an airtight container.
If you roast the squash ahead of time and wait to make the soup, the soup will not keep as long. So if you roast the squash two days ahead and make the soup, you can store the prepared soup up to three days.
This can be reheated in the microwave or on low to medium low heat on the stovetop until warm.
If you make the pancetta and shallots in advance, use them within a day.
Other Tips
While you can leave the skin on the delicata squash and just add them into the pot after roasting without removing the peel, it is harder to get the soup pureed smoothly.
Nutrition
- Serving Size: 1 Serving
- Calories: 87
- Sugar: 1.5
- Sodium: 457
- Fat: 4
- Saturated Fat: 1.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 2.5
- Protein: 4
- Cholesterol: 10