Should you find yourself in possession of some acorn squash, go ahead, try this marvelous, flavorful chunky acorn squash soup, with all the flavor of an onion soup, and the umami touch of pancetta. Amazing what a few ingredients can produce.

– 1 tablespoon of vegetable oil – ½ pound of pancetta, [0.23 kilograms] or uncured bacon – 4 large white onion – 6 acorn squash – 1½ teaspoon of salt, (or more, to taste) – 2 quart of vegetable broth, [2 liters] – ¼ teaspoon of nutmeg (freshly-grated) – 2 cups of white wine – 1 loaf of rustic bread, sliced or cubed


Halve the acorn squash, scoop out the seeds and soft parts with a spoon (discard them). Cut the halves into slices, then peel them (discard peels) and dice the flesh.

Step 1:

Heat the oil in the pot over medium heat. Add the pancetta and cook stirring to brown. It will render some fat, but not as much as bacon would. Stir in the onion, acorn squash and 1½ teaspoon of salt. Cook and stir until the onions have turned translucent.

Step 2:

Pour in the broth, and simmer covered over low heat for 30 minutes. Stir in the nutmeg and wine. Simmer covered for another 5 minutes.

Step 3:

While the soup is simmering, place the bread in the toaster to your desired doneness and toast.

Step 4:

Season the soup with salt and pepper to taste. Serve with bread.

Step 5:

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