Butternut Squash Soup with Pancetta

The perfect Fall Soup to enjoy on these cold days!

AuthorSara Bojarski Prep Time: 0:15:00
Cook Time: 1:20:00
Total Time: 1:35:00
Serving Size: Serves 6-8 Ingredients
  • 20 oz Butternut Squash (peeled, de-seeded, and cut into 1" cubes)
  • 1/2 Onion (diced small)
  • 1 Celery Stalk (diced small)
  • 2 Garlic Cloves (smashed)
  • 1/2 Teaspoon Cumin Powder
  • 1 Tablespoon Tomato Paste
  • 1/4 Cup Dry White Wine (I used Pinot Grigio)
  • 4 Cups Low Sodium Vegetable Stock
  • 1 Sprig Tarragon (fresh)
  • 2 Sage Leaves (large - or 4 small leaves)
  • 1 Bay Leaf
  • 2 T Heavy Cream
  • Salt (to taste)
  • 4 oz Pancetta (optional - cubed, and cooked for garnish)
  • Preheat your oven to 375 degrees. Place your cubed butternut squash in an oven safe baking dish. Drizzle generously with Olive Oil, salt and pepper, toss together. Cook in the oven for 45 minutes (shaking the baking sheet halfway through cooking).
  • While the butternut squash is cooking, start on the base of your soup. In a medium sized pot, heat up 1 tablespoon of Olive Oil. Once hot, add in your onion, celery, garlic and cumin. Cook for 5 minutes over a medium high heat, stirring frequently so as not to burn. Add in your tomato paste and cook another 2 minutes stirring together. Add in the white wine, and scrape all the bits off the bottom of the pot with a wooden spoon. Cook about 2 more minutes.
  • Now, add in your stock, tarragon, sage, and bay leaf to your pot. Bring to a boil, then reduce to a simmer. When your butternut squash is ready, add that into the pot as well. Cook for about 15 minutes over a medium heat.
  • Remove the Tarragon, sage and bay leaf from the pot and discard. Pour the entire contents of the pot into a Vitamix (or other high speed blender). Add your heavy cream in and blend for 1 minute on the highest speed. Taste, season with salt - and blend again, another 20 seconds.
  • Have a large bowl with a fine mesh sieve ready and pour the contents of the blender through the sieve into the bowl. Use a large ladle to get all the soup through the sieve (leaving behind any gritty bits that may remain in the sieve - discard what's left in the sieve).
  • You can leave this soup like it is (which is vegetarian), or add finely diced cubes of pancetta to the top - Just saute the pancetta in a saute pan until golden brown and sprinkle them on top. I also garnished my soup with my Parsley Oil (recipe below) and some sour cream.