Butternut Squash Soup

I made this soup loosely based off of a recipe from Williams-Sonoma.  I love this soup; the contrast between the sweet squash and onion with the salty pancetta is awesome. The recipe called for a jar of pureed butternut squash but I substituted it for homemade. This works as a simple dinner or an easy lunch that can be warmed up at work. Follow my recipe below:

Ingredients:
1 large (2 medium/small) butternut squash
1 chopped yellow onion
1 sprig of sage
1 tbs olive oil
3 1/4 cups chicken broth
2 tbs Marsala wine
4 oz. cubed pancetta
1 cup heavy cream
3 large cloves garlic (minced)
1 bunch chopped chives
salt and white pepper to taste

Directions:
Pre heat over to 350 degrees. Cut butternut squash(s) lengthwise. Remove seeds. place cut side down on backing sheet with lip. Cook in oven for 45 minutes. Remove and let cool. Once cool enough to hand scoop out flesh with a spoon an set aside.

In a large stock pot heat oil. Add pancetta and cook on medium heat until slightly crisp and brown, about 5 minutes. Remove pancetta leaving remaning oil in the pot. Place pancetta on a plate with paper towels to remove excess oil. Add onions to the pot and cook until semi-translucent. Add minced garlic and sage sprig, cook for three more minutes. Then add squash, chicken stock, and Marsala wine to the pot. Season to taste with salt and pepper. Simmer for another five minutes. Turn off the heat. Using an immersion blender, blend until smooth. Whisk in heavy cream until combined. Ladle into bowls and garnish with pancetta and chives.

Makes approximately six servings. (7 Weight Watchers Point Plus points per serving)