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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
This was OUTSTANDING!!! I used oregano as the herb bc that’s what I have growing on the porch. It was so, so good and really a breeze to make. Ate with rustic Italian loaf I picked up on sale at Whole Foods. I can’t wait to make again and also try the Moroccan one. Highly recommend to anyone thinking about making this. 5 *
Thank you so much Jill!
This recipe was AMAZING! I made this a couple of nights ago and had leftovers for work and I think it was even better the next day after the spices sat for a bit. Thank you for your amazing recipes can’t wait to try more! 🙂
Thank you so much! I am so glad you liked this Michelle and hope you love some others on my blog!
I just made this soup and I cannot tell you enough how delish this is. This is to be added to one of my fav soups.
Thank you Roz!
This recipe was amazing (as are all the recipes I make from your site)! Since I’m lactose intolerant, I usually don’t have milk in my house. I ended up using a can of goat’s milk which added a nice little tang to the whole thing without taking away the creaminess of the soup. Thanks again, Tieghan! I can’t wait to make more of your recipes.
That is so amazing! I am so glad you enjoyed this Erica! Thanks!
This looks heavenly!
Thank you Hannah!
If you don’t have an oven safe pot – how long would you recommend roasting this in the oven on a sheet pan? Looks delicious 🙂
I would do the same amount of cooking time. Should be just great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made this last night and both my husband and I thought it was AMAZING! I didn’t add the pancetta, but I did roast/puree an apple with the butternut squash and would recommend! Thanks for always being a go-to for a bound to be delicious meal!
Hi Maria! I am so happy you and your husband enjoyed this! Thank you!
Cooked this tonight, so yummy. This taste of fall is really needed in Florida because it isn’t chilly at all! The only quarrels I have are mostly changes I made. I added an onion, which kind of overpowered the squash. I also used almond milk to cut some dairy, but it just wasn’t creamy enough. Another thing is my brie wouldn’t melt! I don’t know if it was the brand, but I ended up blending it again with the brie. Overall really good. Loved tasting that cinnamon and the spice of the cayenne throughout.
Hey Kaitlyn! I am really glad you still enjoyed this recipe! Thank you so much!
Anyway to thicken the soup mine ended up very thin and theres still chunks of butternut squash in it? Still delicious though.
Hi! You can simmer the soup longer on the stove to thicken it. Also, are you pureeing it? Pureeing it completely will also thicken it. Please let me know if you have any other questions. Thank you! 🙂
I love butternut squash soup and the brie/pancetta topping is the best!
Thank you Laura! So glad you’re loving this!
Hi! I’m about to make this soup and I think I have way too much squash ? Can the leftovers be frozen? Also, do you think bacon would be a good substitute for pancetta? Thanks you!!
Hi! Yes, leftovers can be frozen, that works great. And yes, bacon will be delish! Please let me know if you have any other questions. Hope you love this recipe! thank you! 🙂
I just made this soup tonight and it was TO DIE FOR. This soup was so delicious and mercilessly simple for a cooking novice like myself. I made it for my husband and parents and there were rave reviews all around. I didn’t have pancetta available so I substituted prosciutto. Otherwise I followed the recipe to a T. Perfection! This is the first recipe I’ve ever made of yours and I’ll definitely be trying more! You have a gift!
That is so great! I am really glad everyone loved this and I hope you continue to enjoy my recipes! Thank you Carla!
Hey Tieghan!
First off I LOVE my new Half Baked Harvest cookbook! It has been such a pleasure to browse through..the photography is terrific and I appreciate the simple step by step directions!
I am considering making this soup for my garden club’s luncheon. I would want to serve each member a small cup of the soup..about 3/4 of a cup per person. Do you think I could double (maybe triple) the recipe or should I make three separate batches? Also aside from the crusty bread, do you have a suggestion for a fall salad that I could include on the side? Any help would be most appreciated!
PS: Made your Sunday Night Gnocchi with Italian Sausage last night and got rave reviews from my husband and son!
Thank you so much, Jeanne!
I think tripling the batch should work out just fine! Just be sure to use a big stock pot. As for a salad here are some of my favorite fall salads.
https://fett-weg.today/harvest-cranberry-persimmon-and-burrata-salad/%3C/a%3E%3C/p%3E
https://fett-weg.today/roasted-squash-caramelized-fig-feta-salad/%3C/a%3E%3C/p%3E
https://fett-weg.today/lemon-garlic-roasted-broccoli-salad/%3C/a%3E%3C/p%3E
https://fett-weg.today/cranberry-roasted-butternut-persimmon-salad/%3C/a%3E%3C/p%3E
https://fett-weg.today/winter-beet-and-pomegranate-salad-with-maple-candied-pecans-balsamic-citrus-dressing/%3C/a%3E%3C/p%3E
Hi Tiegha, Im so excited to try this but I have a bit of an issue with milk and my skin, do you think i could replace the cows milk in this recipe with almond milk?
Hi! 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! 🙂
Just wanted to let you know that I tried this with coconut milk and it was delicious! it was so rich and creamy! Thanks for the advice!
That is so great! I am really glad it turned out awesome for you Natalie!
i have never thought of roasting the squash in a pot. That’s a great idea – one less baking sheet to wash. Looking forward to your Brie recipes.?
PS. I love your new site design!
Thank you Trish! I am so glad you’re enjoying this!