1 tablespoon chopped fresh sage, plus more for serving
½ teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon cinnamon
kosher salt and pepper
2 cups whole milk
2 cups low sodium veggie or chicken broth
2 tablespoons butter
4 ounces chopped pancetta
Heavy cream, for drizzling
Dynasty Hot Chili Oil, for topping
Crusty bread, for serving
Directions
Preheat the oven to 400 degrees F.
In a large, oven safe soup pot, combine the butternut squash, garlic, olive oil, honey, sage, paprika, cayenne, cinnamon, and a pinch each of salt and pepper. Toss well to combine. Transfer to the oven and roast for 20-25 minutes or until the squash is tender.
Transfer the roasted veggies to a blender and add the broth, puree until smooth. Return the soup to the pot and set over medium heat on the stove. Add the milk. Bring the soup to a simmer over medium heat, stir in the butter until melted and smooth. If needed, thin the soup with extra milk or broth. Taste and adjust seasonings as desired.
Heat a small skillet over medium heat. Add the pancetta and cook until crisp, about 2 minutes per side.
Divide the soup among bowls and top with crisp pancetta, sage, and a drizzle of heavy cream and Dynasty Hot Chili Oil. Enjoy with crusty bread!
