There are a zillion butternut squash soup recipes out there, but this one takes things over the top! Literally! This silky smooth, flavorful soup is topped with crispy pancetta, salty Feta and a sprinkle of fresh thyme... so delicious!
Cut a butternut squash in half and place it, cut side down, on the sheet pan. Drape the pancetta over the butternut squash. If you have extra pancetta, place it around the squash on the foil. Roast for 20-25 minutes or until the pancetta is nice and crisp and most of the fat has been rendered. Remove the pancetta and drain on several thicknesses of paper toweling.
Return the squash to the oven and continue roasting until it’s very tender and a small knife can be easily inserted into the flesh. Remove the squash from the oven and set aside to cool.
While the squash and pancetta are roasting, melt the butter over medium heat in a large pot or Dutch oven. Add the onion and cook for 2-3 minutes, stirring occasionally, until softened. Add the garlic and cook, stirring constantly for another 30 seconds.
See Café Tips above in the post for more detailed instructions and tips.