Roasted Butternut Squash Soup with Pancetta

A Cozy Winter Soup (That Freezes Amazingly Well!)

There’s a moment about forty minutes into roasting when the kitchen starts to smell like brown sugar and sage, and the edges of the squash go deep amber and just slightly sticky. That’s what makes this butternut squash soup recipe so elite! Roasting butternut squash instead of simmering it concentrates every bit of its sweetness and adds a nutty, caramelized depth you simply cannot get from a pot of boiling broth.

Crispy pancetta on top of the velvety soup adds salt, smoke, and crunch. No croutons required! Finish with a drizzle of cream and an aggressive amount of black pepper, and you’ve got one of the most comforting soups ever. It’s also genuinely easy. Everything roasts on one sheet pan, then blends. If you’re stocking your cold-weather soup rotation, start here.

Ingredient Notes

• Butternut squash: Pre-cubed squash from the produce section is a completely legitimate shortcut on a weeknight! Have done this many, many times. Pumpkin, acorn, or delicata squash would all work equally well.
• I’m going to insist you use fresh herbs. They add a flavor that just can’t be matched with dried herbs.
• Whenever I have it on hand, I use my rich, scratch-made chicken stock. Otherwise, vegetable stock is great.

Blender or immersion blender? Either! A countertop blender gives you the silkiest texture; an immersion blender means one less thing to wash. I’ve included instructions for both.

This soup is a make-ahead dream, and I’d argue it tastes even better on day two once the flavors settle. And if you’re stocking your freezer for winter, simply allow the soup to cool completely, then freeze in individual portions for up to 3 months.

Serving Suggestions

Give me this and a big piece of crusty bread, and that’s dinner. But it also makes a beautiful first course for any cozy fall meal at home. I recently re-tested this with honeynut squash (definitely a bit sweeter overall, so don’t skip the salty pancetta) and served it with my crunchy kale and shaved Brussels sprouts salad. Super satisfying!

And if you’re serving this to a crowd — Thanksgiving, a holiday open house, a dinner party first course — ladle it into small cups and pass a try of two-bite brie and caramelized onion grilled cheese. Soup and grilled cheese, but make it hors d’oeuvres. 🙌🏻

If you want to improve on butternut squash soup, roast the vegetables first. That’s the whole secret, and it’s worth every one of those 45 hands-off minutes. If you make this roasted butternut squash soup, please leave a star rating and review below. I love hearing from you!

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Print Recipe

4.50 from 2 reviews

Roasted Butternut Squash Soup with Crispy Pancetta

Cozy and comforting, this roasted butternut squash soup is easy-to-make and full of flavor. Roasting the veggies first brings out their natural sweetness through caramelization, which enhances the flavor of the soup tenfold. Purée with veggie stock (or your favorite broth), then serve with a drizzle of heavy cream and some crispy pancetta for a simple make-ahead lunch or dinner! Gluten-free and easily dairy-free without the cream.

Prep15 minutes mins

Cook1 hour hr

Total1 hour hr 15 minutes mins

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Course: Soup

Cuisine: American

Diet: Gluten Free

Keyword: butternut squash soup with pancetta, easy butternut squash soup, fall soup recipe, gluten free butternut squash soup, roasted butternut squash soup recipe

Servings: 6 servings

Calories: 278kcal

Author: Ari Laing

Equipment

Vegetable peeler

Rimmed baking sheet

Large soup pot

Immersion blender or traditional blender

Medium skillet

Spatula

Slotted spoon

Paper towel lined plate

Ingredients

• 1 large butternut squash, about 2-3 lbs, peeled, seeds removed, and cut into 1-inch cubes
• 2 Vidalia onions, peeled and cut into chunks
• 1 whole head of garlic, cut in half
• ¼ cup extra virgin olive oil, divided
• 1½ tsp Kosher salt
• ¼ tsp freshly ground black pepper, plus more for serving
• 8 sage leaves
• 6 thyme sprigs
• 4 cups vegetable broth, or low-sodium chicken stock
• ¼ tsp ground nutmeg
• 6 oz pancetta, cubed into ½-inch pieces, or bacon cut into lardons
• Optional, heavy cream, for serving
• Crusty bread, for serving

Instructions

• Roast the squash. Preheat an oven to 425°F (220°C). Spread the cubed butternut squash, onion chunks, and halved head of garlic on a large rimmed baking sheet. Drizzle with 3 Tbsp olive oil, then season with 1½ tsp Kosher salt and ¼ tsp black pepper, tossing to coat. Lay the sage leaves and thyme sprigs on top. Roast 45 minutes, tossing once halfway through, until the squash is fork-tender with deeply caramelized edges.
• Squeeze the garlic. Discard the herbs. When the garlic is cool enough to handle, squeeze the soft cloves from their skins. Start with half the head for mellow garlic flavor, or use all of it if you're a garlic person.
• Purée the soup. Add 4 cups vegetable broth and blend until completely smooth:
Immersion blender: Transfer the roasted vegetables and garlic to a large soup pot, add all the broth, and blend directly in the pot.
Countertop blender: Work in two batches — half the vegetables with 2 cups broth each time — blending until silky. Transfer to a soup pot.
• Simmer and season. Set the pot over medium heat, stir in ¼ tsp ground nutmeg, and bring to a gentle simmer. Taste and adjust with additional salt and pepper.
• Crisp the pancetta. While the soup simmers, heat the remaining 1 Tbsp olive oil in a skillet over medium. Add the 6 oz cubed pancetta and cook, stirring occasionally, until the fat renders and the edges are golden, 5–8 minutes. The centers should stay slightly chewy — don't let it burn. Transfer with a slotted spoon to a paper towel-lined plate.
• Garnish and serve. Ladle into bowls. Drizzle each with 1 tsp heavy cream (or olive oil, to keep it dairy-free), then top with crispy pancetta, cracked black pepper, and a few thyme leaves. Serve immediately.

Notes

• Leftover roasted garlic is a gift — spread it on toast, stir it into sautéed vegetables, or mash it into butter.
• Note: Nutrition facts exclude heavy cream and bread.
• Make ahead: Roast vegetables up to 1 day in advance, or prepare the soup completely and refrigerate. 
• Storage & reheating: Refrigerate up to 3 days. Warm gently over low heat, stirring occasionally, to maintain the creamy texture.
• Freezing: Cool completely, then freeze in individual portions for up to 3 months. Thaw overnight before reheating.

Nutrition

Calories: 278kcal | Carbohydrates: 20g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 778mg | Potassium: 529mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12113IU | Vitamin C: 28mg | Calcium: 73mg | Iron: 1mg

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