Winter Squash and Rice Soup with Pancetta

Deborah C- I made this vegetarian by using Crunchsters bacon mung beans and frying up Plant Provisions Tuscan slices (any veg deli slices would do, though). I did 4 oz of the veg meat and 1/4 cup mung beans. Turned out really nicely.

The really sweet squash was a very strange addition to this savory soup. Without the squash, the soup is great. The squash on its own is good too, just not in the soup. Just imagine a savory chicken rice soup with sugary baked squash thrown in. It just didn't balance for me :(

Just made this for a hearty winter lunch and it was delicious. I added some chorizo to the broth. And used bacon instead of chorizo, because that's what I have on hand. My concern is how to reheat it--that the rice and squash will become too mushy and I will have a container of soup that turned to slog. Suggestions?

This is definitely a recipe where you want to use homemade chicken stock since that's the predominant flavor of the broth. I tried it with store-bought and it was good, but fell a little flat. A bowl does get better as you eat it, once the flavors from the squash and bacon infuse into the broth.

This is delightfully better than the sum of its parts. Simple, delicious. I used pancetta from the Italian shop in Portland, ME and less than half the sugar. Adding chicken tenders or red pepper flakes would be a mistake, in my opinion - would take away from the mix of flavors and simple texture. A new comfort staple.

Made this for the first time today. Was concerned the sugar would be too much but it was good. It took closer to 40 minutes for the squash to get just right and I turned the oven off and let it coast home another 8-10 minutes. Considering next time putting some crushed red pepper with the squash and some drops of Sriracha to finish. Also thinking some dried chives could be nice to add to the rice. Much potential here. Will make again and experiment. Maybe chicken thighs. Kale.

Rice got mushy, and pancetta was better crispy than as it got wet in the soup. Probably won't make again, although I liked the roasted butternut squash.

Absolutely delicious, made as written. A perfect combination of flavors and textures. I was doubtful about adding sugar to the squash before roasting, but the added sweetness made a good contrast with the salty pancetta. I saved the broth rice, squash and pancetta separately for leftovers and reheated them in the microwave. Just as good the second day.

Kept it lower calories with diced ham steak. Added smoked paprika for a little more depth. Enjoyed and would make it again.

This soup is surprisingly delicious. It's hearty and not overwhelming. As written, it's a broth with the addition of freshly roasted squash and pancetta. My timing was off, so roasted at night, cooked bacon to crispy perfection in the microwave, and kept some of the rendered fat to use later. Finished it all the next day with added sauteed mirepoix. Blended most of it (but not all, so kept a good texture). Everyone who had the soup asked me to make it again.

Delicious! I used a full cup of rice and also added 2 boneless chicken thighs. Simmered til rice was dissolving and chicken cooked, then shredded the chicken with two forks. I threw in some spinach at the end as well. Didn’t have thyme and didn’t use sugar and it was really great flavor and texture.

I made this last night and it was delicious!! Full of flavors, all of the good. I will definitely make this again and again.

A chicken tender is the small tenderloin type section from the chicken that’s grouped together with others & sold in packages in the USA. They’re tender white meat and usually 4” long and 1” wide. Due to size and likely structure, they stay tender post cooking if not over cooked. Nice for quick add ins of chicken to dishes or solo. Children particularly enjoy them as they can be easily picked up by hand and dipped into sauces …as kids often like to do when they’re little…. Or grown up like me.

This was very good on a cold evening. I felt like it could have used some acid to zing it up so will add a squeeze of lemon next time. I also think stirring in some arugula or spinach at the end until just wilted would be worth a try. But a nice meal as written, too.

This was just really bland and boring. I didn't find the over-sweet, candy-like squash added much and the flavors didn't go especially well together. The nice crispy texture of the bacon and the pleasant caramelized aspect of the squash just melted away into the broth as soon as the ingredients were combined, leaving everything just sorta squishy.