Squash, Onion and Pancetta Soup
Serving: 6 servings
Ingredients
- 1 tablespoon of vegetable oil
- ½ pound pancetta [0.23 kilograms] or uncured bacon
- 4 white onion
- 6 acorn squash
- 1½ teaspoon of salt (or more, to taste)
- 2 quart vegetable broth
- ¼ teaspoon of nutmeg (freshly-grated)
- 2 cups of white wine
- 1 loaf of rustic bread sliced or cubed
- ¼ teaspoon pepper (freshly-cracked), or more, to taste
Instructions
Step 1: Halve the squash
- 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.See notes on how to make a bowl if you want to serve it as shown above.
Step 2: Cook
- 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 3: Simmer
- 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 4: Toast the bread
- While the soup is simmering, place the bread in the toaster to your desired doneness and toast.
Step 5: Serving
- Season the soup with salt and pepper to taste. Serve with bread.
Cook's notes
If you want to serve it in these cute bowls made from the acorn squash, just cut the top to form a lid, then remove the flesh with a melon baller leaving the shell intact.
Nutrition
Calories: 433kcal
