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.
Servings: 6 servings
Calories: 278kcal
Equipment
Immersion blender or traditional blender
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:
- 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.
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.
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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