INSTANT POT BUTTERNUT SQUASH SOUP
Get the flavor of a slow simmered squash soup in half the time using an Instant Pot® multi-cooker.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the soup: Set a 6- or 8-quart Instant Pot® to medium saute setting (see Cook's Note) and line a plate with a paper towel. Add the pancetta to the pot and cook, stirring occasionally, until crisp and the fat is rendered, about 8 minutes. Remove the pancetta with a slotted spoon to the lined plate. Drain all but 2 tablespoons of the drippings from the pot and reserve.
- Add the carrots, celery, onion, sage, cumin, 2 teaspoons salt and 1/4 teaspoon pepper to the pot and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the squash and chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Use an immersion blender to puree the soup until smooth. Use the cream or water to thin the soup to the desired consistency. Season with additional salt and pepper.
- For the toppings: Meanwhile, heat 1 tablespoon of the reserved pancetta fat in a medium skillet over medium-high heat. Add the mushrooms, cumin and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms have released all their liquid and turned brown and slightly crisp, 10 to 20 minutes. Remove the mushrooms and set aside for the topping.
- Ladle the soup into bowls and serve topped with the crisp pancetta, mushrooms, creme fraiche and chives.
BUTTERNUT SQUASH SOUP WITH CRISP PANCETTA RECIPE - (4.3/5)
Provided by á-2825
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 400°. Halve the squash lengthwise and scoop out the seeds. Set the squash on a rimmed baking sheet, cut sides up. Put a piece of butter in each cavity and season generously with salt and pepper. Drape the squash halves with the pancetta slices. Roast the squash for 45 to 50 minutes, or until tender. 2. Transfer the pancetta to paper towels to drain. Crumble and set aside. Scoop the squash out of the skins into a bowl. 3. In a large, heavy stockpot, heat the 2 tablespoons of olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 6 minutes. Add 3 of the thyme sprigs and the bay leaf. Stir in the squash and the stock and bring to a boil over high heat, stirring frequently. Reduce the heat and simmer the soup for 15 minutes, stirring occasionally. 4. Pick out and discard the thyme sprigs and bay leaf. Working in batches, transfer the soup to a blender or food processor and puree until thick and creamy-smooth, about 1 minute per batch. Transfer the soup to a clean saucepan. Stir in the heavy cream and season with salt and pepper (and sugar if desired). 5. Reheat the soup if necessary. Ladle into 12 bowls. Garnish the soup with the pancetta, the leaves from the remaining 3 thyme sprigs and a drizzle of olive oil. MAKE AHEAD The soup and roasted pancetta can be refrigerated for up to 2 days. Reheat the soup and recrisp the pancetta before serving; the soup may need to be thinned with stock or water. NOTES Cooking Club Tip: When making squash purées and soups, first bake the squash in the oven until tender so it's easier to remove the flesh from the skin. The smooth varieties can be peeled; for ridged or nubbly squash, simply scoop the flesh out with a spoon.
BEST BUTTERNUT SQUASH SOUP EVER
Slightly sweet, this is one of the best soups I've had in a while.
Provided by Chester
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g
BUTTERNUT SQUASH SOUP WITH PANCETTA AND TOMATOES
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cook first 3 ingredients in heavy large saucepan over medium-low heat until onions are very soft, stirring occasionally, about 10 minutes. Add squash and oregano; cook until squash is crisp-tender, stirring occasionally, about 8 minutes. Add broth and tomatoes with juices; bring to boil. Gradually whisk in cornmeal. Reduce heat to medium and simmer until squash is tender, stirring occasionally, about 35 minutes. Season with salt and pepper and serve.
BUTTERNUT SOUP SHOTS WITH CRISPY PANCETTA SOLDIERS
Serve squash soup in individual espresso cups with bacon toast for dipping as a cute party canapé
Provided by Good Food team
Categories Buffet, Starter
Time 15m
Yield Makes about 8 shots
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Wrap a pancetta slice around each soldier. Toss with a little olive oil and bake for 5-8 mins until crisp, turning halfway through cooking.
- Reheat the soup, then divide evenly between 8 espresso cups or large shot glasses. Serve drizzled with cream and sprinkled with chives, with a crispy pancetta soldier for dipping.
Nutrition Facts : Calories 80 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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ROASTED BUTTERNUT SQUASH SOUP WITH CRISPY PANCETTA
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4.3/5 (3)Calories 158 per servingCategory Main Course, Soup
- Preheat the oven to 400˚F. Line a sheet pan with foil and drizzle with about 1 teaspoon of extra virgin olive oil. Place several layers of paper towels on the counter near the oven.
- Cut a butternut squash in half and place it, cut side down, on the sheet pan. Drape the pancetta over the butternut squash. If you have extra pancetta, place it around the squash on the foil. Roast for 20-25 minutes or until the pancetta is nice and crisp and most of the fat has been rendered. Remove the pancetta and drain on several thicknesses of paper toweling.
- Return the squash to the oven and continue roasting until it’s very tender and a small knife can be easily inserted into the flesh. Remove the squash from the oven and set aside to cool.
- While the squash and pancetta are roasting, melt the butter over medium heat in a large pot or Dutch oven. Add the onion and cook for 2-3 minutes, stirring occasionally, until softened. Add the garlic and cook, stirring constantly for another 30 seconds.
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