Roasted Squash Soup

Prep Time:  20 minutes          Cooking Time:  1 1/2 hours (includes roasting time)
Number of Servings:  6

Ingredients:

1 butternut squash, peeled, seeded, and cut into 2 inch chunks
1 large head of garlic, separated into cloves (approximately 15), peeled, left whole
Olive oil
Kosher salt; freshly ground black pepper

100 g (3.5 ounces) pancetta or bacon, diced into very small cubes
2 tart apples (Granny Smith) peeled, cored, and cut into ½ inch pieces

5 – 6 cups chicken or vegetable broth
2-3 tablespoons (30-45 mL) chopped fresh sage leaves

Kosher salt; freshly ground black pepper
Splash of sherry vinegar

Garnish with sautéed sage leaves, crème fraiche, and extra pancetta bits

Method:

1. Preheat oven to 375 ^oF (190 ⁰C).  Prepare squash, and combine it with the garlic cloves.  Toss with a tablespoon or two of olive oil.  Spread on a well-oiled roasting pan.   Bake for 45-60 minutes, or until very tender.
2. While squash is baking, heat a large soup pot, or Dutch oven over medium heat.  Add diced pancetta or bacon and sauté until well-cooked. Set aside. Reserve 1 tablespoon of drippings.
3. In the reserved pancetta drippings, sauté apple pieces until very soft.
4. When the squash and garlic are roasted, add to the soup pot.  You may need to de-glaze the roasting pan with a bit of broth to ensure that all the roasted bits of squash and garlic get into the soup.
5. Add broth and chopped sage and heat through.
6. Add ½ of the cooked pancetta back into the soup.
7. Using an immersion blender, puree the soup to the desired consistency.  Add more broth if it is too thick.
8. Adjust seasonings, add the vinegar.
9. Garnish with crème fraiche, reserved pancetta bits, and sautéed sage leaves (Over medium heat, in a little oil, sauté fresh sage leaves until crisp – 5 minutes).