Tina Zaccardi's Butternut Squash Soup

2 Pounds of Butternut Squash Cut into 1’ Cubes
2 Tablespoons of Strippaggio Everyday Extra Virgin Olive Oil
Salt & Pepper
2 Ounces of Diced Pancetta, ¼” cubes
1/3 Cup of Finely Diced Shallots
2 Cloves of Garlic Minced
2 ½ Cups of Chicken or Vegetable Stock
½ Teaspoon of Finely Grated Fresh Ginger
½ Teaspoon of Ground Cinnamon
2 Tablespoons of Brown Sugar
Salt & Pepper to taste
Garnish:
Crumbled Goat Cheese
Crispy Pancetta Bits
Crispy Shallots
Strippaggio Pear Cranberry Balsamic Vinegar

 

 

In a large bowl toss together the cubed butternut squash, 2 tablespoons of Strippaggio Everyday Extra Virgin Olive Oil and some salt and pepper.

Place in a single layer on a foil lined baking sheet and roast at 400° for 35-40 minutes or until tender.

In a 3-4 quart pot, place 1 teaspoon of Strippaggio Extra Virgin Olive Oil and the cubed pancetta.

 

Sauté the pancetta, on medium heat, until its fat is rendered and becomes crispy.

Remove the crispy pancetta from the pot and place on a paper towel lined dish.

 

Leave the fat in the pot.

Reduce the heat to low and add the chopped shallots and sauté until soft.

 

Add the garlic and sauté for a minute or two.

 

Add the roasted butternut squash, the shallots/garlic and the chicken stock to a blender and blend until the mixture is smooth.

 

If the mixture seems too thick, you can add additional stock a little at a time.

Pour the mixture into the original pot and add the ginger, cinnamon, brown sugar and salt & pepper to taste.

To make crispy shallots heat about 1” of oil in a small pot.

 

Slice the shallots very thin and separate the rings. Fry until light brown and place them on paper toweling to drain. They will crisp up as they cool.

Serve the soup garnished with crumbled goat cheese, crispy pancetta, crispy shallots and a drizzle of Strippaggio Pear Cranberry Balsamic Vinegar.