Roasted Butternut Squash Soup

Nothing says “fall has arrived” quite like a bowl of butternut squash soup. It makes an appearance every year at our Thanksgiving feast and tastes just as great sipped casually from a mug as it does served in a porcelain bowl with crisped pancetta, sliced apples, and toasted pepitas on top. Raiding the cheese board for that much-coveted wheel of buttery Brie is what’s going to earn you the title of Holiday Host(ess) MVP. The Brie melts seamlessly into the soup, leading to silky-smooth swirls of cheese in every bite.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F. Line a baking sheet with foil.

Step 2

Halve the butternut squash lengthwise and remove the seeds. Arrange the squash, cut side up, on the baking sheet, then drizzle with the olive oil and sprinkle with the salt and pepper. Invert the squash so that it is cut side down and roast for about 45 minutes, until the squash flesh is fork-tender. Remove from the oven and set aside to cool. Once cool enough to handle, scoop out the flesh and set it aside.

Step 3

In a large stockpot set over medium heat, cook the pancetta, stirring, until all the fat has rendered, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate, leaving all the drippings in the stockpot. If needed, supplement the drippings with olive oil so that it thinly coats the bottom of the stockpot.

Step 4

Peel, core, and roughly chop two of the apples. Add to the stockpot, along with the onion, garlic, sage, and nutmeg. Cook, stirring, until the onion is translucent, about 10 minutes.

Step 5

In two batches, blend the butternut squash, apple mixture, and broth until pureed. Transfer the soup back to the stockpot.

Step 6

Bring the soup to a simmer over medium heat. Stir in the Brie, reduce the heat to low, and cook the soup, whisking occasionally, until the cheese melts and the soup is warmed through.

Step 7

Core the remaining apple and cut into matchsticks. Taste the soup and season with salt and pepper, then transfer to bowls. Garnish with the reserved pancetta, apple matchsticks, and toasted pepitas and serve.