Winter Squash and Rice Soup with Pancetta

Preparation

1. Step 1

   Heat the oven to 425 degrees. Line a sheet pan with parchment. Toss the squash on the prepared sheet pan with the sugar and 2 tablespoons olive oil. Season with salt and pepper and roast, tossing once halfway through, until cooked through but not too soft, with golden-brown bits of caramelization on the edges, about 30 minutes. Turn off the oven, set aside.

2. Step 2

   Meanwhile, heat the remaining 2 tablespoons of olive oil in a Dutch oven or large pot over medium-high heat. Add the diced pancetta and cook, stirring occasionally, until golden-brown and crisp, about 7 minutes. Transfer to a paper towel-lined plate and discard all but 2 tablespoons of fat.

3. Step 3

   Add onion and garlic to the pot, season with salt and cook, stirring frequently, until softened and lightly browned in spots, 3 to 5 minutes. Add thyme sprigs and keep stirring until fragrant, about 30 seconds. Add rice and stir to coat in the fat.

4. Step 4

   Add the broth and bring to a boil then lower heat to maintain a simmer. Cook until rice is slightly al dente, 20 to 25 minutes total. (If you want the rice a little more done, no need to fret; as the rice sits in the hot broth, it will continue to cook.) Discard thyme sprigs and taste and season with salt, if necessary.

5. Step 5

   This soup is best enjoyed immediately, to make sure all the textures and flavors stay bold and varied, so wait to add the squash, pancetta and garnishes until you're about to sit down to a bowl. When ready to eat, ladle the brothy rice into bowls; top with the squash, pancetta, fresh parsley and more black pepper, if desired.