Roasted Butternut Squash and Apple Soup with Pancetta and Sage

Wine Pairing: German Riesling

Serves 8

1 large 

Butternut squash (about 4 pounds), halved lengthwise and seeds removed

1 Tablespoon

Olive oil

1/2 teaspoon

Nutmeg

1 teaspoon

1/4 teaspoon

Freshly ground black pepper

2 Tablespoons

1 large

1 medium

1 Cup  

4 Cups 

Freshly ground black pepper

8 ounces

1 medium 

Preparation

Preheat oven to 375°.

Rub each half of squash with olive oil and place cut side up on a sheet pan.

Sprinkle each half evenly with nutmeg, salt and pepper. Flip squash over and roast cut side down for 45 minutes or until a knife slides easily through the skin and flesh.

Remove from oven and let cool.

Heat olive oil in a large pot over high heat. Add onions and apples, reduce heat to medium and cook until soft, but not brown, about 10 minutes, stirring occasionally.

With a metal spoon, scoop the butternut squash from its skin and add to the onions and apples.

Add the apple juice and chicken stock and bring to a boil. Reduce heat and allow to simmer gently for 30 minutes. Remove from heat.

Using an immersion style or traditional blender working in batches, puree soup until very smooth.

In a medium sauté pan over high heat, add pancetta and cook until the fat is rendered and pancetta is crisp and brown. Remove with a slotted spoon and drain on paper towels.

Serve soup garnished with pancetta, diced apple and chopped sage.

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     Roasted Butternut Squash and Apple Soup with Pancetta and Sage