Butternut Squash Soup Recipe
Smooth and rich in flavor, this savory butternut squash soup is packed with fresh herbs and favorite fall tastes.
How to Make the Best Butternut Squash Soup
This butternut squash soup is the ultimate comfort food for the cooler months. Featuring roasted butternut squash blended with aromatics like leek, pancetta, and fresh herbs, it delivers a velvety texture and rich, complex flavor that feels like fall in a bowl.
Why This Butternut Squash Soup is Special
The secret to this recipe lies in its balanced flavor profile. The pancetta adds savory depth and a hint of smokiness, while the white wine provides acidity that brightens the sweetness of the squash. Fresh thyme and sage infuse the broth with herbal notes, creating a sophisticated soup that’s restaurant-quality yet completely doable at home.
The immersion blender technique ensures a silky-smooth texture without any lumps, making this perfect for serving at dinner parties or enjoying as a cozy weeknight meal. At just 162 calories per serving, it’s also a nutritious option that doesn’t feel like you’re sacrificing flavor for health.
Serving Suggestions
Ladle this creamy soup into bowls and top with crispy sage leaves, a drizzle of quality olive oil, or a dollop of sour cream. Pair it with crusty bread, a simple green salad, or grilled cheese for the ultimate fall comfort meal.
Butternut Squash Soup
Smooth and rich in flavor, this savory butternut squash soup is packed with fresh herbs and favorite fall tastes.
Ingredients
Main
Instructions
Cooking
- In a large stock pot, heat extra virgin olive oil over medium-high heat. Add pancetta, leeks and thyme. Sauté about 10 minutes until pancetta is browned and leeks become translucent.
- Stir in white wine to deglaze the pan.
- Add butternut squash, sage, bay leaves, and 6 cups chicken stock. Cook on medium heat for about 1 hour, until squash is soft. Remove bay leaves and thyme sprigs.
- Add kosher salt, white pepper, and remaining 2 cups chicken stock. Blend with an immersion blender until smooth.
Notes
- Use unsalted chicken stock to control the sodium content of the soup.