I loved this recipe! I made a few changes...
1. I used the precut butternut squash I bought at the grocery store and roasted it on a parchment-covered sheet pan at 400 degrees for 30 minutes. Before roasting, I drizzled with a little olive oil and then topped with cut butter, kosher salt, and pepper as mentioned in the recipe.
2. After pureeing the soup in a blender, I added a bit of half and half to make it creamier.
3. I didn't have pancetta so I added crispy bacon instead.
The soup was absolutely delicious! I will definitely make it again.
such high reviews but no comments?