Jessica's Soup Swap

Jessica from Turkey Cookies is having a soup swap!

We make this soup every year for Thanksgiving. One year, we tried to make something else, but the families protested, so we went back to the favorite and have never strayed again. I think that the pancetta/bacon cast a magic spell on everyone, but you can certainly leave it out if you are anti-bacon.

Butternut-Corn Chowder With Goat Cheese Croutons
from Bon Appétit | November 1999

Servings: Makes 8 to 10 servings.

ingredients:

4 ounces chilled soft fresh goat cheese (such as Montrachet), cut into 1-inch-thick rounds
2 large eggs, beaten to blend
1/2 cup yellow cornmeal
4 ounces 1/4-inch-thick slices pancetta or 4 thick bacon slices, chopped
1 medium onion, chopped
1 2 1/4-pound butternut squash, peeled, seeded, coarsely chopped
4 1/2 cups canned roasted-garlic chicken broth or low-salt chicken broth
2 teaspoons minced canned chipotle chilies*
1 16-ounce bag frozen sweet white corn (unthawed)

2 tablespoons olive oil

2 teaspoons minced fresh sage

preparation:

Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into eggs, then into cornmeal, turning to coat. Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.

Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; sauté until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes.

Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.) Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side.

Meanwhile, bring soup to simmer. Mix in sage. Ladle soup into bowls. Top with pancetta and cheese croutons.

Comments

[Victoria]

Hi again,
I made this soup. it was Fabulous. thanks for sharing!!!

[sara]

that sounds scrumptious. I might have to make this next week. I have butternut squash in my veggie box pick up. those goat cheese crutons sound divine.

[Andrea]

oh my goodness this sounds good! I am so going to make this...maybe even before the weekend is out. I LOVE butternut squash and have one from the farmer market sitting on my counter now...hee hee hee...butternut squash soup!

[auntie J]

Because of this delicious soup, I don't know what people are talking about when they call Thanksgiving "Turkey Day." I call it "Soup Day!"

[Amy]

Um, excuse me, did you say 'anti-bacon'?

[Beth]

This sounds great! I only have one butternut squash soup recipe and the family is getting t-i-r-e-d of it. This should help to mix things up.

[jessica]

This looks SOOO yummy! I can only imagine the uproar when this was not on the table at Thanksgiving!!!! Thanks so much for sharing in the Soup Swap!

[Sandra ~ My Inspired Heart]

Oh My! I posted a corn chowder recipe and told Jessica how much I loved butternut...I can only imagine how fantastic this soup must be! I will definitely be making this one....and SOON! Thanks for sharing it :)

[Victoria]

oh! great! I have to make this... love butternut squash!! thanks for sharing.