Butternut squash soup with mascarpone and bacon

This is a great soup for the holidays and can be served cold or hot, so it can be made ahead.

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Ingredients for four people
1 large butternut squash
8 oz mascarpone cheese (softened)
1/2 tsp allspice
1/2 tsp sea salt
1/8 tsp cayenne pepper
2 cups chicken stock
1/4 lb pancetta or bacon
Preheat oven to 400 degrees F. Oil a baking sheet. Cut squash in half and remove seeds. Place cut-side down on baking sheet and roast until a knife goes through it easily. Allow to cool. While squash is roasting cut pancetta or bacon into small strips. Fry on low to medium-low heat until crispy. Place flesh of squash (not skin) in a large food processor (you may have to do this in batches). Add all the other ingredients except bacon. Buzz until smooth. Garnish with bacon. Serve.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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