Crusted Butternut Squash Velvet with Pancetta Bits and Sage
This sophisticated soup is infused with some of fall’s most delectable flavours, including soft butternut squash and crispy tidbits of pancetta—the perfect start to a romantic Valentine’s meal!
Servings: 2
Ingredients
- 1.5 tablespoons butter
- 0.25 teaspoon cayenne pepper
- 0.5 cup onion, chopped
- 1 small garlic clove, chopped
- 2 leaves fresh sage, chopped
- 0.6 pound butternut squash, peeled, seeded and cut into cubes
- 1 tablespoon sherry or port wine
- 1.5 cups chicken or vegetable stock
- 1 ounce pancetta, finely chopped
- 2 tablespoons heavy cream
- Salt and pepper, to taste
CRUST
- 2 x 7 inch puff pastry rounds, cut into a puff pastry sheet
- 1 egg yolk, dissolved with 1.5 tablespoons cold water
Instructions
- Make the soup: Melt the butter in a heavy large pot over medium heat. Add onion, garlic and sage; sauté until soft, 4 to 5 minutes. Add squash cubes and sauté for a couple of minutes. Add the sherry, chicken stock and cayenne pepper. Cover and simmer on low for about 25 minutes.
- Meanwhile, fry the pancetta in a little skillet until nicely crisped. Drain on a paper towel.Place the sour cream in a bowl, add some cold water to turn it into a thick sauce and whisk until smooth. Transfer into a squeeze bottle and reserve cold.
- Puree soup with an immersion blender right in the pot, then stir in cream. Season to taste with salt and pepper. Serve in onion soup oven-proof bowls with pancetta and small sage leaves on top.
- Crust the soup: Put the puff pastry rounds on a baking sheet and refrigerate for 10 minutes.Brush the rim of each bowl with egg wash. Cover each bowl with a pastry round and press the pastry firmly over the sides so the top is taut, like a drum. Make sure there are no cracks in the pastry. Brush the tops lightly with egg wash.
- Bake until the pastry is puffed and golden brown, about 15 minutes. Serve immediately.
