00:00Your butternut squash soup is missing gnocchi.
00:02Start off by browning your pancetta in a large dutch oven.
00:04Transfer your pancetta to a plate and leave those drippings in there.
00:07Next, throw in your shallot and your fennel and cook until nice and soft.
00:10Next, you're going to add your garlic and your herbs, salt and pepper, and cook until fragrant.
00:13Throw some sherry vinegar in.
00:14Once that's absorbed, you're going to add your stock, squash, and your parmesan rind.
00:18Bring all this to a boil and then reduce it down to medium,
00:20cooking uncovered until your squash is nice and tender.
00:23At this point, you can either remove that parmesan rind or you can chop it up and add it back
00:26in.
00:27Those little bits have an awesome flavor and an awesome texture.
00:29Finally, throw your gnocchi in, your kale, and that pancetta.
00:32Just cook it until the gnocchis are done, pull it off the heat, and stir in your heavy cream.
00:36Throw it into some bowls, garnish with more black pepper and parmesan cheese, and enjoy.
00:40This has all those flavor notes of fall.
00:42Everything thrown into a soup, this is delicious.
