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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 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 or use an immersion 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 on a baking sheet instead of just simmering them on the stove allows the sweetness in the veggies to really come out and become caramelized. The cubes of 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 cheese. 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…
This post was originally published on October 16, 2017
hey buddy. you make my day perfect. i was searching some delicious dish to impress my girlfriend. and i make this for her. and she impressed. thanks for making her happy. your dish makes her happy.
Woo! So glad you could impress your girlfriend with this! Thanks!
Hey Tieghan,
This looks lovely and I was just looking at soup recipes the other day! I’m sorry you’ve been so busy and feeling anxious about everything. I believe in you and am sending positive thoughts your way! I hope your trip goes well and you’re able to enjoy the filming break! Stay warm and I hope you have a wonderful time. 🙂
Awh thank you so much Kristin! This is so sweet, and I am sure it will be a great time! ? Have a great week!
Looks wonderful! Can’t wait to make it. Out of interest Tieghan, since you seem to love cheese as much as I do, what’s your favorite brie? Not necessarily the brie you’d most recommend using in this – I imagine that’s a plain good-quality double or triple cream – but your favorite brie for eating purposes?
Hmm, that is truly such a hard questions. I am always buying differnt kinds, but triple cream seems to always be my favorite. Let me know if you have other questions. Hope you love this recipe. Thank you! 🙂
Omg, the new site is gorgeous! Tieghan, I love it. I love this soup too, it looks amazing!
Yay! I am so happy you like it Tori, thank you!!
Wow! This sounds so rich & creamy!
Kari
http://sweetteasweetie.com/easy-apple-pocket-pies/
Thank you Kari!
This looks so yummy. It’s finally cooled down in NYC and I can’t wait to start making soup! Loving the new site design and know that we’re here to support you through the stress – try not to let it get you down!
Thank you Erica, that is so sweet! I hope you love this soup!
Love the crispy pancetta in here!! You’re not the only one experiencing cool weather. It’s already snowed twice where I live (but the snow hasn’t stuck around, thank goodness). It’s supposed to be fairly warm this week, but still soup weather basically. I have to say I full admit I’m jealous of the folks who live in places where the weather is still summery! Have a great week. 🙂
Oh wow! It is the perfect weather for soup! I hope you love this Natasha! Thanks!
Love this soup recipe! Do you peel your squash before cutting up and roasting? It doesn’t look peeled in the photo, and I don’t see it in the instructions, just wondering. Thanks so much!
I do peel the squash before roasting. Please let me know if you have any other questions. Hope you love this recipe! ?
I love the new design. You asked for input and so far I haven’t been able to print from your printable page. Is anyone else having that problem? Thanks!
Thanks Judy! We are working on getting the printing size scaled back down. Should be fixed by the end of the week. So sorry for the trouble!
It may be unseasonably hot here in CT, but your soup recipes are on-point. But please do send some cold air this way… we need it!!
Haha I am sure it will start to get chilly over there soon! I am so glad you’re loving the recipes though!
I’d love to make this tomorrow night! Do you know about how big of a squash I need to get to make about 5 cups worth? Thank you, this sounds heavenly!
I use about 1 medium butternut squash. Please let me know if you have any other questions. Hope you love this recipe! 🙂
Looks like a really fun soup. Love the idea of roasting the squash, garlic, etc. I’ll need to put this in the try later group. We are super lucky right now with weather in the high 60’s/low 70’s for about the next week and a half! Yeah-hoo! And, I live in Minnesota.
Sounds so nice!! I hope you love this Joyce!
Hi, Tiegh,
it is not typicall for where I live to be warm tjhis time of the year, but we are experiencing an Indian summer right now (20-22 °C) and I am so pumped about it! I enjoy the sun! However, it doesn’t stop me from making hot soups. In fact, I’ve just posted the recipe on your Apple brie pumpkin soup, but with a lot of modifications. I don’t like using alcohol in my dishes, so I swapped the liquid for TEA instead and it turned out delicious! You can check it out here: >>http://nemehlo-v-kuchyni.blogspot.cz/2017/10/jablkovo-tekvicova-polievkakrem-so.html<<.
And now you come with this fabulous recipe?! Oh boi, oh boi, oh boi, I HAVE TO try it! Sounds amazing and I have butternut squash as well as loads of brie on hand. Nothing's gonna stop me from making this.
Last but not least, do not let stress and problems overwhelm you, I know it can totally ruin your day, but try to relax and not to worry so much about things. You are an amazing human being and you will go through every obstacle! I believe in you. This blog and your recipes are a proof of it. I enjoy time spent here and looking forward to every post you write.
Take care!
Sending lot of hugs,
||Jar||
Sorry, the correct url is: http://nemehlo-v-kuchyni.blogspot.cz/2017/10/jablkovo-tekvicova-polievkakrem-so.html
Dunno why it got scrambled 🙁
Hey! I am so glad you liked that recipe, and I am sure it turned out amazing using tea! I hope you love this one just as much, thank you!
I love soup, I always start my meals with a bowl of soup. THis one would surely be a hit here, especially with my son!!
https://bloglairdutemps.blogspot.pt
Perfect! I hope you love it Ruth!
I’m so glad my boyfriend can’t see this as he’d be rather annoyed at the whole ‘Rachel can’t eat brie’ thing – this looks amazing! Also, I have so much love for your new blog design.
Thank you Rachel!