Butternut Squash Soup with Crisp Pancetta

Name: Butternut Squash Soup with Crisp Pancetta
Ingredients: 4 medium butternut squash (6 pounds); 6 tbsp unsalted butter, cut into 8 pieces; Kosher salt; freshly ground pepper; 12 very thin slices of pancetta (3 ounces); 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 large yellow onion, chopped; 6 thyme sprigs; 1 bay leaf; 2 quarts chicken stock or low-sodium broth; 2 tbsp heavy cream; Sugar (optional); Optional additional toppings: Pomegranate seeds, thyme leaves, Italian parsley leaves

thefancypantskitchen.com

With fall weather starting to dig in, I love winter soups like Butternut Squash Soup with Crisp Pancetta.

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Ingredients

4 medium butternut squash (6 pounds)
6 tbsp unsalted butter, cut into 8 pieces
Kosher salt
freshly ground pepper
12 very thin slices of pancetta (3 ounces)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large yellow onion, chopped
6 thyme sprigs
1 bay leaf
2 quarts chicken stock or low-sodium broth
2 tbsp heavy cream
Sugar (optional)
Optional additional toppings: Pomegranate seeds, thyme leaves, Italian parsley leaves