Butternut Squash Soup with Wild Rice

BUTTERNUT SQUASH SOUP WITH WILD RICE

Garnished with crispy pancetta, tart Granny Smith apples, and fragrant wild rice, this recipe for Butternut Squash Soup with Wild Rice is an autumn favorite that everyone is sure to enjoy.

Serves 6 to 8

1	medium yellow onion, peeled and chopped
2	tablespoons olive oil
2	butternut squashes(about 1¾-pound each), peeled and cut into 1-inch chunks
1	medium sweet potato, peeled and cut into 1-inch chunks
4	cloves garlic, peeled and minced
2	sprigs fresh thyme, leaves picked
¼	teaspoon pumpkin pie spice
pinch	Cayenne pepper
1	quart homemade chicken stock, or low-sodium canned chicken broth
4	ounces pancetta, cut into ¼-inch cubes
2	Granny Smith apples, peeled and cut into ¼-inch cubes
1	leek, white and light green parts thinly sliced and well rinsed
2	cups heavy cream
	Kosher salt and freshly ground black pepper
2	cups wild rice, cooked
¼	cup walnuts, toasted and chopped (optional)

In a large stockpot, combine the onion with the olive oil. Cook over medium heat, stirring often, until soft, 4 to 6 minutes. Add the squash, sweet potato, garlic, thyme, pumpkin pie spice, Cayenne pepper, and chicken stock. Reduce the heat to low and simmer, stirring occasionally, until the vegetables are tender, about 30 minutes. (If necessary, add additional chicken stock or water to keep the vegetables covered.)


Meanwhile, in a skillet set over medium-high heat, cook the pancetta until crispy. Using a slotted spoon, remove the pancetta and set aside. Toss the apples and leek into the skillet and cook in the pancetta drippings until tender, 5 to 8 minutes. Remove and set aside.


Remove the soup from the heat and purée until smooth in a blender. Stir in the heavy cream and season with salt and black pepper. Pour the soup into serving bowls and top each with some of the wild rice, walnuts, and reserved apple and pancetta mixture.