I had a butternut squash and wanted to make it into soup, so I looked through some recipes online and modified one to suit the ingredients I had on hand. I began with a recipe for Butternut Squash and Parsnip Soup but modified it as I didn’t have parsnips and didn’t think an apple was necessary.
3 oz pancetta rounds
1 medium butternut squash
1 lb carrots (I had a bag of mixed colors and used all the yellow carrots and a few of the orange ones)
1 small onion
1 clove elephant garlic (which is milder than regular and much larger)
1 tsp chopped ginger
2-1/2 chopped fresh turmeric root
1/2 tsp piment d’espelette (a milder French red pepper)
1/2 tsp ground cardamom
1 qt chicken broth
1/2 cup coconut milk
1/2 tsp salt
Chop the pancetta and fry it in the bottom of the kettle. When it is crisp remove the pancetta and reserve it to use as a garnish for the soup. Using the fat rendered by the pancetta, saute the chopped onion until it has softened. Add the squash peeled an diced, chopped carrots, garlic, ginger, turmeric, piment d’espelette, cardamom, salt, coconut milk and broth. Bring to a boil and simmer until the vegetables are softened. Puree the soup with a stick blender and serve garnished with pancetta.
This soup is a bit spicy and nicely warming for a cold winter evening. It is also a lovely rich yellow color and delicious.