Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is creamy, comforting and hearty for any evening or occasion. This easy weeknight meal calls for leftover roasted butternut squash and adds extra flavor with pancetta, onion and garlic.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 301kcal

Ingredients

2 tablespoons extra virgin olive oil
1 oz. pancetta
1 small onion diced
4 garlic cloves
2 lb. roasted butternut squash
4 cups vegetable stock
¾ cup heavy whipping cream plus extra for garnish
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Heat the olive oil over medium heat in a large Dutch oven or stockpot.
Add the pancetta, and cook until golden. Remove and set aside, but leave the extra fat in the pot.
Cook the onion and garlic in the oil until softened and fragrant, 4-6 minutes.
Add in the squash and the stock, and blend until smooth.
Heat over low heat until heated through, then stir in the cream.
Taste, then add additional seasonings.
Serve warm garnished with pancetta and an extra drizzle of cream.

Notes

How to store: Let the soup cool completely, then transfer to an airtight food storage container. Store in the fridge for 3-5 days. Reheat in the microwave.

How to freeze: Transfer the soup into a freezer-safe container, and freeze for up to 3 months. Defrost in the refrigerator before reheating and enjoying.

Nutrition