Squash, Pancetta And Chestnut Soup

• 1/2 stick butter
• 1 tablespoon extra virgin olive oil
• 1 1/4-inch thick slice pancetta, cut into strips
• 1 stalk celery, halved lengthwise and diced
• 2 lbs butternut squash, or other winter squash, peeled, seeded, and cut into 1/2 inch cubes
• 1 onion finely diced
• 2 cloves garlic, minced
• 12 fresh sage leaves, coarsely chopped
• 10 bottled roasted chestnuts, coarsely chopped
• 2 1/2 cups vegetable stock, chicken stock or water
• sea salt and freshly ground black pepper
• 12 parmesan shavings
• handful croutons

1. Melt the butter with the olive oil in a large saucepan over medium heat.
2. Add the pancetta and celery and saute for 10 minutes, stirring every so often.
3. Add the squash, onions, and garlic, and continue to saute for another 5 minutes.
4. Stir in the sage and chestnuts, add the stock, season with sea salt and pepper to taste, and bring to a boil
5. Lower the heat and simmer until the vegetables are tender and the squash has started to collapse, about 15 minutes.
6. Divide the soup among six individual warmed bowls.
7. Drizzle a little olive oil over the top of each portion and garnish with the shaved Parmesan.
8. Offer the croutons on the side. Serve immediately.

butter, extra virgin olive oil, pancetta, celery, butternut squash, onion, garlic, sage, chestnuts, vegetable stock, salt, parmesan shavings, handful croutons

Taken from www.epicurious.com/recipes/member/views/squash-pancetta-and-chestnut-soup-52978721 (may not work)