Recipe: Winter Squash Soup with Pancetta & Chanterelles

Serves 6-8

You can toast the seeds from the squash and use them for a snack or a garnish.


  • 1 large butternut squash, halved lengthwise with seeds removed
  • 4 tablespoons butter
  • 1 small yellow onion, finely diced
  • 6 cups chicken stock
  • 4 slices pancetta
  • ½ pound chanterelle mushrooms, thickly sliced
  • 1 teaspoon fresh sage, minced
  • ½ cup whole milk
  • Salt and black pepper to taste


  1. Preheat the oven to 400 degrees.
  2. Oil a baking sheet and place the squash cut-side down.  Bake in the oven for 45 minutes to an hour, until the squash is tender when pierced with a fork.
  3. Heat the butter to medium in a pot and add the onion.  Sauté until soft and brown.
  4. In a food processor, puree the onion (butter and all) along with the flesh of the squash.  Add a little of the chicken broth and process until smooth.
  5. Pour the pureed squash back into the pot and add the remaining chicken stock.  Bring to a boil and simmer for 30 minutes.
  6. Meanwhile, fry the pancetta until crisp.  Allow the pancetta to drain on paper towels and crumble when it is cool.  In the leftover fat, sauté the chanterelles over medium heat until slightly brown, add the sage and continue to cook until the sage is slightly crisp.
  7. Add the milk to the soup and stir to combine.  Add salt and pepper to taste and serve, garnishing each bowl with a scoop of the pancetta and chanterelles.