Photo by Michael Alberstat
Autumn squash & apple soup with pancetta
Soft-fleshed squash is best for this soup—try butternut, acorn, kabocha or ‘Bonbon’ squash.
**INGREDIENTS**
* 1 cup roughly chopped onion
* 1 cup roughly chopped carrots (about 3)
* 1½ cups roughly chopped celery
* 1 cup roughly chopped leek, white part only
* 1 tbsp olive oil
* 1 tbsp unsalted butter
* 2 lb butternut squash, roasted
* 2 Royal Gala apples, peeled, cored and roughly chopped
* 12 cups chicken or vegetable stock
* 6 slices pancetta, cooked crispy and crumbled
(see INSTRUCTIONS below)
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