Butternut Squash Soup With Crispy Panchetta

This recipe is the ultimate comfort food. Add some crusty bread for a hearty soup that’s easy and so delicious

Easy Butternut squash soup with crispy panchetta

Butternut squash soup is traditionally a fall soup, but I decided to make some this April. 

The truth is that butternut squash is an under-rated vegetable. And my favorite thing to do with butternut squash is to make sure I’ve made several variations of this soup and each time it’s amazing. 

We’re going to start by roasting the vegetables in the oven. This makes the prep of the soup so easy. When I made this soup, I actually did it in 2 stages. After dinner one night I roasted the butternut squash, and carrots (don’t forget the onion). I let the cookie sheet cool and then realized it was late and I didn’t want to finish the soup at 11PM. I put the whole cookie sheet into the fridge and finished the soup the next day. 

Don’t feel like you need to cook all at once. It’s it’s a big drag,  or you don’t ave a ton of time, break up the food prep at a time that’s convenient for you. 

Ingredients

1 Medium to Large size Butternut Squash

1/2 onion

2 to 3 large carrots

Roasted Garlic

1 to 1-1/2 quarts of chicken broth

Salt and pepper to taste

Optional: Crispy Panchetta

 

Instructions

  1. Wash the butternut squash well. Peel the quash and cut into 2 inch chunks
  2. Peel and (rough) chop 2 to 3 large carrots
  3. Cut the onion into quarters. Use 2 quarters for this recipe (freeze the rest for another recipe)
  4. Place chopped veggies (and a clove of garlic) on a cookie sheet. 
  5. Bake at 350 degrees for 40 minutes or so. When you can poke the butternut squash with a fork, it’s done. 
  6. Add the squash and other veggies to a dutch oven
  7. Add broth
  8. Use an emersion blender or traditional blender to blend the veggies. 
  9. Blend until they’re smooth (really smooth). You will need to taste the soup several times to make sure it’s the right creamy consistency for you. 
  10. Add salt and pepper to taste
  11. Top with crispy pancetta
  12. Pair with crusty bread