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What better way to start the week than with this butternut squash and brie soup with crispy pancetta on top.
You guys, please tell me it’s starting to feel a little chilly where you live? I feel like I am the only one experiencing cool weather and it’s making me wonder if all my soup recipes are just a tad outta place. Of course that’s clearly not stopping me from telling you all about them, but still, I am hoping some of you are starting to feel autumn’s chill…I mean we are more than halfway through October.
Ahh, and speaking of being half way through the month? I still have so much to cross off on my fall bucket list.
YIKES.
So excited about all the fun projects I am working on, and the upcoming holiday season. We are working endlessly on the new Studio Barn (new post coming next week!), along with correcting some of the issues in the new redesign (sorry guys…hang in there with me), of course…creating content, and multiple other things happening behind the scenes. Everything is so exciting, but at times can be a little overwhelming too…my self doubt and negative thoughts have definitely been getting the better of me recently, and I’ve got to focus on pushing all of that out of my head. My goal for the week is less thinking/stressing/worrying and just more doing.
The weekend was filled with plenty of cooking, recipe brainstorming, frantic email writing (re: the new site design issues) and packing for LA tomorrow. Pretty excited to be starting the week feeling refreshed and ready for everything life has to throw at me…
Or I hope so anyway! And that’s my Monday positivity pushing its way through…fake it till it’s real, right.
Yes. Right. YES.
Okay. And jumping right into this recipe today because, I mean, what could not be delicious about a butternut squash and brie soup? It’s truly the best bowl you could ever cozy up to.
Again, BRIE soup…with roasted butternut squash…AND crispy, salty pancetta.
Honestly, I don’t really have words to describe just how amazingly good this recipe is.
And it’s easy too.
Sometimes, actually kind of a lot recently, I’ll have recipes that turn out good, but not awesome. In the last two weeks I have ditched a handful of recipes I intended to show you guys this month. This soup however…well, let’s just say that the second I started making it, I knew it was going to be blog worthy.
The smells coming from the oven as the butternut squash slowly roasts with garlic and spices infuses the house with the delicious smells of autumn. The creaminess of the brie made me do my little “happy dance” as I sat at the stove stirring (and tasting…) the soup. And the saltiness of the crispy pancetta laid overtop of each bowl simply seals the deal.
This soup is nothing short of perfection.
The squash, garlic and spices are slowly roasted together in a large oven safe pot (I used my favorite Cocotte), then pureed in a blender, returned to the same pot, and set on the stove to finish cooking.
I really wanted create a roasted squash soup that was more of a one pot kind of soup that could go from the oven right to the stove top. Roasting your squash and garlic instead of just simmering them on the stove allows the sweetness in the veggies to really come out and become caramelized. The squash turns deep golden and becomes extra sweet. This adds that extra layer of flavor that takes the soup to the next level.
And then of course, there is the brie. Oh the brie. Yes, we are putting an entire wheel of brie in our soup and I promise it is going to be amazing.
Butternut + Brie + Pancetta. Enough said.
ps. in case you guys haven’t already figured this out…we pretty much just love brie over here, and I have many more recipes starring this creamy ingredient coming up over the next couple months (holiday food!!!).
Finish each bowl off with a crispy piece of pancetta and some pan-fried sage and you’ll have the perfect bowl to cozy up to this Monday night…
So basically what really needs to happen is for you to stop at the store on the way home from work, school, or wherever. Pick up a butternut squash, a wheel of brie, plenty of sage, and some pancetta. Crank up your oven and start making this soup.
Oh, maybe pick up a really good loaf of bread while you’re at the store too. You know, because good soup needs good bread.
Dinner = DONE.
Monday = the BEST.
Watch the How To Video:
Butternut Squash and Brie Soup with Crispy Pancetta
Servings: 6 servings
Calories Per Serving: 842 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 5 cups peeled, cubed butternut squash
- 3 cloves garlic, smashed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon chopped fresh sage, plus more for serving
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- kosher salt and pepper
- 2 cups whole milk
- 2 cups low sodium veggie or chicken broth
- 6-8 ounces brie, rind removed
- 2 tablespoons butter
- 4 ounces thinly sliced pancetta
- cream, for topping (optional)
Instructions
- 1. Preheat the oven to 400 degrees F.2. In a large, oven safe soup pot, combine the butternut squash, garlic, olive oil, honey, sage, paprika, cayenne, cinnamon, and a pinch each of salt and pepper. Toss well to combine. Transfer to the oven and roast for 20-25 minutes or until the squash is tender. 3. Transfer the roasted veggies to a blender and add the broth, puree until smooth. Return the soup to the pot and set over medium heat on the stove. Add the milk. Bring the soup to a simmer over medium heat, stir in the brie and butter until melted and smooth. If needed, thin the soup with extra milk or broth. Taste and adjust seasonings as desired. 4. Heat a small skillet over medium heat. Add the pancetta and cook until crisp, about 2 minutes per side. 5. Divide the soup among bowls and top with crisp pancetta, sage, and a drizzle of cream, if desired. Enjoy!
And if you wanted to add some extra brie on top? Can’t see any reason why that wouldn’t be a good idea…
I used acorn squash since they didn’t have enough butternut, but omg!!! This soup is soooo beautiful and rich!!!! Everything perfect for fall!!! Even worth the blood sacrifice I had to make to my knives while cutting Lol! Thank you!!!
I am so happy you enjoyed this one, Emily!! Thank you so much! xTieghan
Tried it and loved it! Only comment is about spice level, I’m a baby when it comes to heat and I should have gone with 1/4 tsp. cayenne instead of 1/2 tsp. My husband loved it, just right levels of heat for him. Thanks for the recipe!
Thank you for trying this one, Alexa! I am glad it turned out so well for the both you! xTieghan
This is DELICIOUS! For years I’ve been using a squash soup recipe that has been tried and true but am I ever glad to have ventured off. I didn’t use pancetta but the flavours alone in the soup were the tastiest blend of spice, sweet and hearty all mingled in one delicious spoonful. I just love it. It was such a hit at a recent gathering. Everybody was blown away. This is definitely a soup enjoyed by kids, infants, and adults! If only we had more leftovers
Wow yes! I am really glad this recipe turned out so amazing for you all, Sabina! Thank you for trying it! xTieghan
What a great recipe!! I actually didn’t end up putting the brie in since I wanted a lighter soup, but boy did this soup pack in the comfort and taste you expect from a butternut squash soup.
Thank you Anita! xTieghan
We LOVE this soup!!!!!!!
It’s delicious and an easy recipe!
Thank you so much for inspiring us to change & learn new ways to enjoy life!
Wow that is so amazing to hear! Thank you Valeria! xTieghan
I have to say I have loved every recipe of yours that I have made. This was delicious! I also roasted a red bell pepper with the squash and tripled the garlic ? I didn’t have any pancetta so I topped with bacon and fried sage leaves. So creamy and good! Thank you for all of your great recipes!
Thank you so much Kim! xTieghan
Hi!
The recipe us delicious thank you very much.
However my brie didn’t melt. I was constantly stirring it on simmer for a good 15 mns and I still have chuncks in there. Would you have an idea as why? I used a reg french brie 60% moisture and 20% MF.
THANK YOU 🙂
Hey Sandy! Did you leave the rind on the brie? If so, the brie rind will never melt. Next time, try cutting the rind away from the bire. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
Ugh, I think I did something wrong…… I accidentally let the soup come more to a boil than a simmer and i think the milk separated…….I will see what happens, but it doesn’t look as creamy as it should. Im going to make it again later this week,
Hi Wendy! I hope it turns out better for you the next time. Please let me know if you have any questions or need help! xTieghan
Hello Tieghan,
I can’t even count how many of your recipes I have used in the last several years. This butternut squash soup is one of my favorites. I can taste the sweetness and spice in each bite. I did use coconut milk instead of whole milk for my vegan son.
Thank you for doing all the hard work of developing your recipes.
Just made this soup, and it was amazing!! The flavors explode in your mouth. My kids absolutely loved it.
I will definitely keep on making this regularly.
Thank you so much Marisela! I am really glad you enjoyed this! xTieghan
This soup is amazing!! Everyone I serve it to LOVES it!!
That is so amazing! Thank you Yvonne! xTieghan
Hi there! Curious if there’s a good option to swap for the whole milk to make it healthier? Would love your suggestions or tips!
I would use full-fat canned coconut milk, but I do think almond would OK too. Let me know if you have other questions. Hope you love this recipe. Thank you!
Hey Amanda! Any variety of milk works, I recommend canned coconut milk, nut a nut based milk will work well too (almond, cashew, oat milk). Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
It’s delicious! I have to recognize, that I did not have all ingredients (no sage), but even then, it was heavenly good! I would say the magic taste comes from the oven cooking 😉 Thank you sooooo much for lighting up my daily dishes
So glad this still turned out so amazing for you Valeria! Thank you for trying it! xTieghan
Made this delicious soup for the second time today. What can I say? Simply wonderful. Butternut squash and brie, two of my favorite ingredients combined, plus sage (still had in my herb garden) and pancetta. Delish!
Thank you for yet another hit recipe, Tieghan!
I am so glad you have been loving this recipe, Lena! Thank you so much!
Hi! I am not a fan of Brie, do you have any suggestions for a replacement or would it be ok to omit completely?
HI! You can either omit the brie completely or swap in one of your favorite cheese. I think cheddar, havarti, or fontina would all be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan