Delicatta Squash Soup with Apple-Pancetta Hash

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:07 PM PST

Story Updated: Mar 31, 2008 at 12:07 PM PST

Ingredients

Delicatta Squash Soup with Apple-Pancetta Hash - 1/17/2003

5 Delicatta squash 5 Tbl. butter
5 Tbl. brown sugar 3 large celery stalks
2 large white onions 1 lb. carrots
2 Tbl. olive oil 1/2 bottle white wine
2 quarts chicken broth or stock 1 quart heavy cream
3 Granny Smith apples 1 large Russet potato
1/4 lb. Pancetta 1/2 bunch Italian parsley

Directions

Split Delicatta squash in half lengthwise. Scoop out seeds. Place on a cookie sheet. Add a pat of butter to each squash section. Sprinkle with brown sugar, then roast at 350 degrees for 40-45 minutes. It's done when you can stick a knife through the squash and it comes out clean.

While the squash is cooking, peel the onions and carrots. Rough chop the celery, onions and carrots into equal sized pieces. Place in a large stock pot and saute in 2 Tbl. olive oil until tender. Add 1/2 bottle of white wine (it doesn't matter which you choose- Chef Black uses a Chardonnay.)

Remove squash from oven. Scoop out center from the skin and add to the pot. Add 2 quarts chicken stock or broth. You can also use water. Simmer for 10 minutes.

Add 1 quart heavy cream, then simmer 5 more minutes. Remove from heat and ladle the soup into a blender. Blend until smooth.

To make the apple-pancetta hash, first dice the apples, potato and pancetta. Saute the pancetta over medium heat until it is tender and light brown. You can also substitute bacon for the pancetta. Add potato and cook until tender. Add apple last and cook 2-3 more minutes.

Serve soup with a heaping spoonful of the hash. Garnish with chopped parsley. Serves 6-8.

Recipe from Tom Black, Barking Frog

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