Roasted Red Kuri Squash Soup

1. 1

   Cut the kuri squash into quarters and scoop out the seeds.

2. 2

   Place the squash pieces, cut-side up onto a baking tray. Drizzle with butter and bake for 45-60 minutes at 400 F or until the squash is soft and starts to brown.

3. 3

   Remove the flesh from the skin and add to the blender and blend until smooth

4. 4

   In a sauce pan, add the butter and sautee the onion on medium heat until golden brown.

5. 5

   Add the sauteed onion and squash puree to a blender and blend until smooth.

6. 6

   Return the blended squash and onion to the saucepan. Add the chicken stock and bring to a boil.

7. 7

   Add heavy cream and sugar and continue stirring. Let it simmer gently to let the flavors meld, about 15 minutes.

8. 8

   Season to taste with salt and pepper. Keep warm until ready to serve.

9. 9

   Place the pancetta pieces in the oven until the meat becomes just crunchy. Cut the roasted pancetta into small pieces.

10. 10

    Ladle the soup into serving bowls. Add a few pieces of pancetta to the soup. Garnish with a tablespoon of sour cream.

* Per serving · 4 servings · Values may vary.