Butternut Squash and Red Pepper Soup

Name: Butternut Squash and Red Pepper Soup
Yield: Serves 4
Ingredients: 4 ounces, pancetta, cut into ½-inch pieces; 2 pounds, butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups); 1 , red bell pepper, stemmed, seeded, and chopped; 1 , onion, chopped fine; 3 , garlic cloves, minced; 1 teaspoon, dried thyme; 1 teaspoon, table salt; 1/2 teaspoon, pepper; 4 cups, chicken broth; 1 tablespoon, sherry vinegar; 2 tablespoons, chopped fresh chives

19 comments

Appears in Cook's Country October/November 2019

We wanted a hearty, rib-sticking soup with a squash flavor that really sang.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Cooking the vegetables in the rendered pancetta fat adds depth of flavor to the soup.

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