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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 didnt have butternut so I used 3 honey nut squashes and 1 sweet potato. Also used 1.5 cups heavy cream and 1/2 cup water. It is DELICIOUS! The only thing I would change is the cayenne. I love all things spicy but I think they cayenne sits a little too long on the palate. It doesnt add-to or take away from the flavor at all so I think next time I would omit it completely. I also added candied pumpkin seeds with the panchetta. So good!
Hey Shannon,
Wonderful! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
FANTASTIC! This is the type of soup you’d expect some very fancy restaurant to serve. You’d impress everyone with this soup. And yes, if spice sensitive, reduce the cayenne.
Hey there! Thank you so much for giving this recipe a try, I’m so glad you enjoyed it! xxTieghan
I’m excited to try this recipe! Do you think a food processor would work to blend the veggies & broth? Or do I definitely need a blender? Thanks!
Hi Allie! I think either would work just fine! xTieghan
So delicious! A perfect fall soup. It was a tiny bit spicier than my son liked, but the fact that he liked it was a miracle! I’d say this one is a keeper! When making for the kids I’d reduce the Cayenne but otherwise it’s perfect!
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
This is now one of our fall favorites! I made the recipe a little more budget friendly by simply omitting the brie. I reduced the amount of honey just slightly to keep flavors in balance and used a little more sage. It was creamy, delicious, and had just the right amount of kick for our taste. Thank you for a wonderful fall recipe!
I made this last night for my family and they all really loved it. My two daughters asked for the recipe. We all thought it was just a little too spicy, so next time I will decrease the cayenne pepper amount. Thanks for sharing the recipe!
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! And sorry about the extra spice, but glad to hear it was still enjoyed. xTieghan
Next time I will reduce the cayenne. It’s really spicy and too much for my palette. Otherwise it’s very good!
Hi Annie,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Mine is so liquid-y?! I followed the directs but mine is like a broth, and not creamy at all. Thoughts??
Hi there! I am so sorry this recipe didn’t turn out the way you hoped, is there anything you did differently? xTieghan
I have made this three times in the last month. It is quickly becoming a fan favorite! There are just a few tweaks. I’m not sure if there’s is something wrong with my oven, but I also have a Staub Dutch oven, and it takes about an hour and a half to get that nice blackened color like in the picture. I also omit the cayenne, and end up adding extra salt and a bit of brown sugar at the end. (We also do crumbled bacon on the side instead of pancetta). I have both added the Brie, and left it out for my husband’s sensitive stomach, and EITHER way is delicious. I can’t tell a huge difference. But here is the KEY: getting that squash nice and “black”. I accidentally burned the last batch, and you really can’t go wrong! The flavor gives this incredible depth that is unlike ANY soup you have ever had!
This recipe is so simple, versatile, can be done in advance, can be frozen – it’s amazing! I have tried so many of these in the past, and this is hands down, the easiest, and tastiest!!
Hey Anna,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Oops I meant instead of the whole milk, Brie and butter…made it dairy free. Love the flavours
I just made this and used a can of coconut milk and skipped the Brie and butter. Yum!!
Thank you so much Kate! xTieghan
I’ve made this 3 times now, and a HUGE hit every time. It’s a new family winter favorite.
Thank you Claude! xTieghan
Can you freeze the soup?
Hey Liv,
Yes, you can freeze this soup. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Any suggestions for a Brie substitute?
Hey Amy,
Any other cheese that you enjoy will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So I’ve been all about squash lately and this is definitely a new favorite. The flavors were excellent and the pancetta was the perfect topping. I didn’t use brie since I didn’t find it but still delicious. My only tiny complaint would be that 2 cups of milk was way too much for me, it really cleared the color of the soup and made it too runny…I tried simmering it longer and it helped a bit but next time ill do it by half the cup until I reach the right consistency.
Having guests over tonight so im making it again!! =) thanks for this awesome recipe!
Thank you for trying this one, Lola! I am really glad this turned out so well for you! xTieghan
This is the best ever.i used oat milk and it is delish.
Thank you Rose! I am really glad this turned out so well for you! xTieghan