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Hearty, comforting, sweet and savory, this soup has a brothy rice base that’s great for any season. Inspired by the asparagus, rice and pancetta soup from San Francisco’s Zuni Café, where the late Judy Rodgers first put it on the menu in the springtime, this soup takes equal advantage of seasonal and pantry ingredients. This adaptation turns jasmine rice into a warming, brothy foundation for squash that’s been roasted until caramelized, and bits of salty pancetta. Winter's glut of squash makes this soup ideal for the cooler months of the year, but in the spring, try this with asparagus (and maybe some dill, too) like the original, or in the summer with chopped tomatoes and basil.
Ingredients
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1small butternut squash (1 1/2 to 2 pounds) or 1 medium delicata squash (about 2 pounds), peeled (see Tip), halved, seeded and cut into 3/4-inch chunks 3tablespoons granulated sugar 4tablespoons olive oil Salt and pepper 8ounces pancetta or bacon, diced 1large onion, chopped 4garlic cloves, finely chopped 5fresh thyme sprigs 3/4cup jasmine rice (or other long-grain rice), rinsed 8cups chicken broth (preferably homemade) Chopped fresh parsley, for serving
Directions
Heat the oven to 425 degrees. Line a sheet pan with parchment. Toss the squash on the prepared sheet pan with the sugar and 2 tablespoons olive oil. Season with salt and pepper and roast, tossing once halfway through, until cooked through but not too soft, with golden-brown bits of caramelization on the edges, about 30 minutes. Turn off the oven, set aside. Meanwhile, heat the remaining 2 tablespoons of olive oil in a Dutch oven or large pot over medium-high heat. Add the diced pancetta and cook, stirring occasionally, until golden-brown and crisp, about 7 minutes. Transfer to a paper towel-lined plate and discard all but 2 tablespoons of fat. Add onion and garlic to the pot, season with salt and cook, stirring frequently, until softened and lightly browned in spots, 3 to 5 minutes. Add thyme sprigs and keep stirring until fragrant, about 30 seconds. Add rice and stir to coat in the fat. Add the broth and bring to a boil then lower heat to maintain a simmer. Cook until rice is slightly al dente, 20 to 25 minutes total. (If you want the rice a little more done, no need to fret; as the rice sits in the hot broth, it will continue to cook.) Discard thyme sprigs and taste and season with salt, if necessary. This soup is best enjoyed immediately, to make sure all the textures and flavors stay bold and varied, so wait to add the squash, pancetta and garnishes until you're about to sit down to a bowl. When ready to eat, ladle the brothy rice into bowls; top with the squash, pancetta, fresh parsley and more black pepper, if desired.
Notes
If using delicata squash, there is no need to peel.
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