Red Curry and Squash Soup with Pancetta

This spicy curry soup warms up winter squashes and the pancetta adds a hip twist, thanks to the world's passion for cured meats.

Ingredients

Procedure

1. In a food processor, or with a mortar and pestle, grind the garlic and lemongrass into a paste. In a wok or large skillet, bring chicken broth to a boil. Add garlic mixture and curry paste; stir to dissolve paste. Add squash and simmer for 15 minutes or until squash is tender.
2. Stir in coconut milk and return to a simmer. Add sugar and white pepper. Simmer for an additional 5 minutes. Remove any large pieces of lemongrass. Cool slightly and puree in a food processor or blender.
3. For the pancetta, heat a sauté pan and cook the diced pancetta until crisp. Garnish warm soup with the diced pancetta and sprigs of fresh cilantro leaves. Serve immediately.