Butternut Squash and Red Pepper Soup

Butternut squash is one my favorite of all of the edible gourds.  (Doesn't everyone have a favorite gourd?)  Any vegetable with BUTTER in the name is a winner in my book.  I typically like to eat my squash roasted or grilled but for a nice change of pace in the Fall, I enjoy turning a big beautiful squash into soup. 🥣There's something about cool evenings, a blanket of crisp leaves covering the ground and a big bowl of butternut squash soup that I find so comforting.  (I also like caramel apples and apple cider doughnuts in the Fall but I'm choosing to channel my energy into healthier seasonal cravings today.)  🍩🍏😂

The great thing about this Butternut Squash and Red Pepper Soup is that you can make it "light" and healthy or really go for it and create something super rich and creamy.  You can make my recipe as written for a bowl of super flavorful deliciousness OR you can reinvent it and create your own bowl of squashy goodness.  Stir in a tablespoon or two of cream, sprinkle toasted walnuts or roasted corn on top or toss on a few homemade croutons.  Go crazy with your vegetable soup.  So many herbs and nuts to experiment with.   

Butternut Squash and Red Pepper Soup
4 ounces pancetta, cut into 1/2" pieces
6 cups butternut squash, peeled and cut into 1" pieces
1 red bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
4 cups chicken broth
1 Tablespoon sherry 

Cook pancetta in Dutch oven until browned.  Transfer to paper towels.  

Add squash, bell pepper, onion, garlic thyme, salt and pepper to pot and cook 5 min.

Stir in broth and bring to a boil. 

Cover and cook 15 minutes.  

Remove pot from heat.  Process soup in blender in small batches.  

Stir in sherry, salt and pepper to taste.  

Sprinkle individual portions with pancetta. 

Who knew that eating my vegetables could be so delicious?  

Ciao!

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