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Squash, Pancetta, and Soup Ingredients: 1 large butternut squash, peeled and cubed 1 pound pancetta, diced 1 onion, diced 2 cloves garlic, minced 4 cups chicken broth 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions: 1. In a large pot or Dutch oven over medium heat, brown the pancetta until crispy. Remove from the pot and set aside. 2. Add the onion and garlic to the pot and cook until softened, about 5 minutes. 3. Add the squash and cook until softened, about 10 minutes. 4. Add the chicken broth, thyme, salt, and pepper to the pot and bring to a boil. Reduce heat and simmer for 20 minutes, or until the squash is tender. 5. Stir in the pancetta and serve immediately.
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