Creamy Roasted Squash Soup with Gnocchi Croutons & Pancetta
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One of our culinary partners, the incredible Colu Henry, developed this Creamy Roasted Squash Soup for us, and it is COMPLETELY over the top. She says that the secret to this soup is FOND's Butternut & Rosemary Bone Broth. In fact, she makes this recipe often and said that she could taste the difference when she used FOND in place of regular stock.
Colu even crisped gnocchi for croutons (you could use Cappellos or Trader Joe's brand for gluten-free options). She says it's the perfect holiday starter, or dish for any day of the week! In her words: "it's epically good, as is FOND Bone Broth. I sip and cook with the stuff."
1 honeynut squash, about 1 pound, cut lengthwise with seeds discarded (sub butternut or another variety if you can't find honeynut)
3 medium shallots, halved lengthwise with skins kept on
1 cup heavy cream
4 cloves garlic, finely chopped
½ tsp red pepper flakes
1 Tbsp sage, chopped
Grated parmesan for serving (optional)
Heat the oven to 425 degrees. Drizzle squash and shallots with olive oil. Season with salt and pepper. Roast squash cut side up alongside the shallots until very tender, 30 to 35 minutes.
Meanwhile add pancetta to a cold 12-inch high sided skillet or Dutch oven. Cook over medium-low heat until crispy and golden for 5 to 7 minutes. With a slotted spoon, transfer to a paper towel lined plate.
When the squash and shallots are cool enough to touch, scrape out the flesh and slip the shallots from their skins. Transfer to a food processor and add the bone broth, then pulse together until everything is smooth and puree-like.
Heat olive oil over medium heat, add the garlic, red pepper flakes and the sage and cook until fragrant, about 30 seconds. Add the squash mixture to the pot and stir to combine. Pour in the cream and cook, stirring frequently until it just begins to thicken, about 5 minutes. Add in more FOND if you want the consistency a bit looser.
Meanwhile, heat two tablespoons of olive oil in a non-stick or cast iron pan over medium heat. Add the gnocchi in one layer and cook, flipping once, until golden and crispy, about 4 minutes total.
Ladle soup into bowls and top each with some of the gnocchi and scatter with pancetta and grated parmesan if you like.