Creamy Butternut Squash Soup with Crispy Pancetta and Sage

"Delicious, decadent, and creamy are the best ways to describe this flavorful butternut squash soup. Take a simple soup to the next level with some crispy pancetta and sage. The crunchy bites of pancetta add a great texture surprise to this luscious and creamy soup."
-- @hungrygirlinquns
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  • Recipe Card
Prep time 15mins
Cook time 25mins
Serves or Makes: 4

Recipe Card


  • 3 pounds butternut squash chunks
  • 4 cups broth
  • 1 large white onion
  • 1 medium honey crisp apple
  • 2 cloves garlic
  • 1 tablespoons brown sugar
  • 1 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne
  • 1/4 cup heavy cream


  • Step 1

    In a large pot heat up oil and sauté the chopped onion until translucent.

  • Step 2

    Add garlic cloves, apple, and butternut squash, and continue to sauté.

  • Step 3

    Add broth, cinnamon, and brown sugar and let cook at medium heat until butternut squash is tender and cooked through.

  • Step 4

    Use an emersion blender and puree the butternut squash until smooth.

  • Step 5

    Add heavy cream and combine.

  • Step 6

    Add cayenne and salt to taste.

  • Step 7

    In a small frying pan, cook the pancetta at medium heat until the fat renders out.

  • Step 8

    Take a slotted spoon and remove the pancetta bits and place them on a paper toweled plate.

  • Step 9

    Add sage leaves to the rendered fat and allow it to crisp. Should only take 1-2 minutes. Remove sage leaves from the pan and place it on a toweled plate. Sprinkle pancetta and sage leave on top of the bowl of soup and enjoy!

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