Creamy Spiced Squash Soup with Parmesan Thyme Popovers
INGREDIENTS
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3 tablespoons olive oil
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1 large yellow onion, peeled and coarsely chopped
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5 stalks celery, coarsely chopped
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5 medium carrots, coarsely chopped
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3 cloves garlic, coarsely chopped
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3 tablespoons fresh thyme leaves
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1/2 teaspoon ground cloves, plus more to taste
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1/2 teaspoon freshly grated nutmeg, plus more to taste
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salt and fresh cracked pepper, to taste
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3 - 4lbs red kuri squash, peeled, deseeded and cubed (about 6 to 8 cups)
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8 cups turkey, chicken, or vegetable broth
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3/4 cup heavy cream
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4 ounces cubed pancetta
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1/2 cup panko breadcrumbs
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1 tablespoon fresh thyme leaves
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2 tablespoons freshly chopped parsley
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2 cups all-purpose flour
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1 teaspoon salt
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4 large eggs
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2 cups whole milk
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3 tablespoons unsalted butter, melted
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2 tablespoons fresh thyme leaves
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heaping 1/3 cup coarsely grated parmesan cheese
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