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                                                                  Ingredients
                                                                  • Yes No 4 6 lb medium butternut squash
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 12 3 oz very thin slice pancetta
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 large spanish onion
                                                                  • Yes No 6 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 qt chicken stock
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No sugar, granulated
                                                                  • 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.
                                                                  • Transfer the pancetta to paper towels to drain. Crumble and set aside. Scoop the squash out of the skins into a bowl.
                                                                  • 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.
                                                                  • 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).
                                                                  • 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.
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
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                                                                    cook
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                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
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                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
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                                                                    Minute

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