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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 made the soup sans toppings because I was looking for a lighter option. Absolutely delicious and so easy as it is a one-pot meal. I often find squash very rich, but this recipe felt nutrious and comforting. So happy I’ve found a recipe to come back to!
So glad you enjoyed this recipe! Hope you’re having a lovely weekend! 🙂 xT
This was very good. I used bacon in place of the pancetta.
Hi Cindy,
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT
Oh boy was this ever good!! I didn’t add the honey because hubby doesn’t like it. Substituted bacon for the pancetta. We only had bacon.
Hey Cindy,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
That was yummy and a hit! Great for our barn Christmas Party served in shooter size white espresso cups. Loved the addition of Brie to the soup.
Hey Kym,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅
I have made this soup multiple times and always get raves! So amazing. I also use a few fresh pomegranates for the topping
Hey Monica,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
Delicious soup! I substituted whole milk for two cans of coconut milk. I added extra seasoning to help adjust with the richness of the coconut. No butter, just Brie. I couldn’t find sage leaves so I opted for ground sage which turned out delicious. Great recipe! Thank you!
Hey Carly,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
My bf isn’t always a fan of Brie. Is there something you would suggest for a substitute?
Hey Jacqueline,
Any other cheese that he does enjoy will work well for you! I hope you love this recipe, please let me know if you give it a try! xT
Soup tastes great but mine came out a little grainy. Are you supposed to strain it first? Or did I do something wrong?
Hey Rosette,
Thanks for giving this recipe a try! My guess is the blender, some blenders can get a smoother texture than others! I hope this helps! xT
I have found that adding a few tablespoons of condensed milk gives a super smooth texture!
This is a delicious combination of fall ingredients! I do start out with only 1/4 teaspoon of cayenne. I let the guest add more heat at serving if they prefer. With less cayenne, the amazing flavors can be savored by the average or younger palette too. I have also tried maple syrup in place of the honey which is delicious also. This soup recipe will soon be the well worn recipe card in my recipe box! Thank you!
Hey Joan,
Happy Friday!🎃 I am delighted to hear that this recipe was enjoyed, thanks for trying it out and sharing your review! xx
Started off my soup season with this, sooo good!! The perfect cozy fall soup and easy to make!
Hey Katie,
Happy Sunday!!🎃 I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed!
Good recipe! Souper easy to get together. To save some cleaning up we just used an immersion blender.
Not sure what happened with our soup (maybe the specific mix of spices be roasted for so long?), but it ended up being wildly spicy. We did sub the heavy cream for oat milk, so that may not have done as much to dampen it.
Hey Joey,
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try! So sorry it was spicy for you! xx
would you be able to provide a weight measurement for the squash? 5 cups of cubed squash is so hard to measure. thanks!
Hey Conny,
Sorry, I am really not sure about the weight, great thing about this recipe is it doesn’t need to be perfect, just dice up the squash and measure out 5 cups of it:) I hope you love the recipe! xTieghan
Made this today because I am so ready for fall! I was out of cayenne so I subbed red chili flakes, and I was out of cinnamon but it still worked without it! I also didn’t have pancetta so I topped with a little turkey bacon. The flavor was so good! I served with some crunchy multi-grain garlic bread; the perfect dipping companion. I can’t wait to try it again when I have some cinnamon!
Hey Stacy,
Happy Friday!? Thanks a bunch for testing this recipe out, I am so glad to hear it was enjoyed! xx
This soup is amazing and so simple! I even managed to make it while entertaining my 7 month old baby! Thank you for this recipe!
Hey Kate,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
Wow – so tasty! And, easy to make.
Hey Liz,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
How much butternut squash is that in grams?
Hi Aimee,
Sorry, I am honestly not sure. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Made this for our Friendsgiving- 10/10! The first time I tried the recipe I tried to cheat and use frozen butternut squash- but it turned out grainy. Definitely worth roasting your own! I’ve been doing that ever since and it’s incredible.
Hey Aimee,
Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! xx