Hey everyone! I know, I know. I’ve been missing. I’m using my broken dishwasher as an excuse- we are now going on week 9 of no dishwasher, which yes, I realize is not a big deal in the grand scheme of things, BUT, it does not make me want to cook quite as often. Victory is ours, however, because we will be getting a brand new one shortly. It’s actually embarrassing how excited I am about a new dishwasher. What has my life come to?
SO, it is NOT cold in Atlanta, ie, 66 degrees today. December 9th and 66 degrees? But I don’t care. I am still drinking hot chocolate, curling up in blankets watching my favorite Christmas movies (Love Actually, Elf, Family Stone) and pretending it is cold to get in the spirit for the holidays. And a nice hot soup goes perfectly with the no dishwasher/fake winter situation happening at my house. The best part- it’s a one pot deal.
Key ingredients here are the pancetta (do NOT skip this to try to be healthier…it adds so much flavor, you would regret it) and white wine (see excuse for using pancetta). And of course you’ve got the butternut squash and brussels sprouts, two veggies that I am a total sucker for no matter how they are prepared!
If you have the luxury of living anywhere near a Trader Joe’s, it will make your life so much easier. They sell cubed butternut squash and diced pancetta. They even have the “starter” of basically any soup: chopped onions, celery and carrots, so if you’re strapped for time and can head over there, do it. Worth it.
Butternut Squash and Brussels Sprout Soup: (adapted from Cooking Light)
5 cups chicken broth
1 cup butternut squash, cubed
1 cup brussels sprouts, halved
1 cup chopped onion
1 cup grape tomatoes, halved
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup diced pancetta
1/2 cup farro, cooked beforehand
1/3 cup dry white wine
2-3 garlic cloves, minced
1 Tbsp olive oil
salt/pepper to taste
Begin by heating the olive oil in your soup pot on medium/hight heat. Add the pancetta, celery, carrots, onions, and garlic and brown, stirring often, for 6-8 minutes. Stir in broth and wine and then add butternut squash, brussels sprouts, farro and tomatoes. Bring to a low boil, and then turn down heat to low and cook for 15-20 minutes. Serve with shaved parmesan cheese.
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