Butternut Squash and Red Pepper Soup
Ingredients
- 4 ounces pancetta , cut into ½-inch pieces
- 2 pounds butternut squash , peeled, seeded, and cut into 1-inch pieces (6 cups)
- 1 red bell pepper , stemmed, seeded, and chopped
- 1 onion , chopped fine
- 3 garlic cloves , minced
- 1 teaspoon dried thyme
- 1 teaspoon table salt
- 1/2 teaspoon pepper
- 4 cups chicken broth
- 1 tablespoon sherry vinegar
- 2 tablespoons chopped fresh chives
Instructions
Butternut Squash and Red Pepper Soup serves 4 original recipe by America's Test Kitchen.
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