Butternut Soup With Browned Pancetta, Apple & Almond
Butternut Soup with Browned Pancetta, Apple & Almond
By Chadwick Boyd
PHOTO BY BROOKE SLEZAK
A Flash Mob of Flavor Landed In This Store-Bought Soup
I like the harmony of pork, apple and nuts, especially during the holidays. Oftentimes we just don't have a lot of time to make soulful dinner party foods, but we still crave the flavors. To fancy up Garden Fresh Gourmet® Butternut Bisque with Ginger, I top it with pan-crisped pancetta, sautéed chunks of apple, and toasted almond slices. Simply heat the soup while cooking the three simple ingredients. In 15 minutes, you'll have a party-worthy starter or first course for your special get-together.
Chadwick’s Checklist
What you need to know before you cook.
- Get your small saucepot out for warming this soup.
- Line a plate with a sheet of paper towel to help absorb grease from cooked pancetta.
- Save that grease in the pan, though! It'll help brown the apples and toast the nuts.
SERVING SIZE: 4 PREP TIME: 10 mins TOTAL TIME: 30 mins
Ingredients
2 24 oz. containers of Garden Fresh Gourmet® Butternut Bisque with Ginger
½ cup low-sodium chicken or vegetable stock
⅓ cup sliced almonds
1 4 oz. package of diced pancetta
1 large apple, peeled, cored and roughly chopped
1½ tablespoons water
1-2 tablespoons finely chopped Italian flat leaf parsley
Directions
Place the Garden Fresh Gourmet Butternut Bisque with Ginger in a medium-sized pot and bring to a low boil on medium heat, about 10-12 minutes. Stir occasionally to heat all the way through.
Meanwhile, heat a medium-sized skillet on medium 1-2 minutes. Add the almonds and toast 5-7 minutes until the edges are nicely toasted and browned (be careful not to burn). Transfer immediately from the pan into a small bowl. Set aside.
Turn the skillet up to medium-high heat, add the pancetta and let crisp 5-7 minutes. Using a slotted spoon, remove from the skillet and place on a few layers of paper towels to wick away the grease.
Add the apples to the skillet and cook 5 minutes, stirring occasionally. Add the water and continue cooking 5-7 minutes until softened. Add the almonds and pancetta back to the pan and fold together.
Lay out four regular sized soup bowls. Divide the pancetta apple mixture evenly among the bowls. Carefully ladle the soup around the mixture. Garnish with parsley on top.
Serve immediately.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Follow the pork + fruit + nut equation for this soup: try bacon + pear + pecans, or sausage + figs + hazelnuts. It's your canvas!
- This topping also works well on braised greens or roasted root veggies.
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