Looking for a warming soup for the colder months? This roasted creamy squash and pancetta soup comes from TV chef and food writer Donal Skehan, and it’s a lovely one to have in your autumn and winter recipe rotation.
Donal loves the combination of roasted squash and pancetta — he usually uses it in a rich risotto, but says it works just as beautifully as a soup, turning velvety smooth once blended. For extra flavour, try roasting a bulb of garlic (top sliced off) alongside the squash, then squeezing the softened cloves into the soup before blitzing.
This recipe serves 6, making it a great option for a family dinner or a batch to freeze for busy weeknights.
Ingredients
- 2 tablespoons of rapeseed oil
- 1 butternut squash, peeled and cubed
- 1 large red onion, finely chopped
- 2 large carrots, finely chopped
- 12 sage leaves
- 8 slices of pancetta
- 1½ litres of chicken stock
- Sea salt and ground black pepper
- Crème fraîche, to serve
Method
1. Preheat the oven to 200˚C.
2. Place the butternut squash in a roasting tin, toss in a little oil and season with sea salt and ground black pepper. Drape the pancetta over the top and sprinkle over the sage leaves.
3. Roast for 10 minutes, until the pancetta is crisp. Remove the pancetta and sage leaves and set aside on a plate. Return the squash to the oven and roast for a further 45 minutes, or until soft and slightly charred at the edges.
4. Remove from the oven and set aside.
5. Heat a drop of oil in a medium pot over a medium heat and gently fry the onion and carrots until soft.
6. Add the stock and bring to the boil. Drop in the roasted squash and sage leaves, and cook for a further 5 minutes.
7. Take the pot off the heat and blitz with a hand blender until smooth and velvety. Season with sea salt and ground black pepper to taste. If you like, stir through a few tablespoons of cream at this point.
8. Serve in bowls with a dollop of crème fraîche and strips of crispy pancetta on top.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes — this soup keeps well in the fridge for a couple of days. Reheat gently on the hob, stirring occasionally, and add the crispy pancetta just before serving so it stays crunchy.
Can I freeze roasted squash and pancetta soup?
Yes, the soup base freezes well for up to three months. It’s best to freeze it before adding the crème fraîche or crispy pancetta, then add these fresh once reheated.
Can I make this soup vegetarian?
Yes — simply leave out the pancetta and use a vegetable stock instead of chicken stock. You’ll lose the smoky crunch on top, but the roasted squash still gives a rich, satisfying flavour.
What can I use instead of crème fraîche?
A spoonful of natural yoghurt or a swirl of cream both work well if you don’t have crème fraîche to hand.
You Might Also Enjoy
If you liked this recipe, why not try these other warming family favourites:
- Cauliflower Soup
- Warming Chickpea Stew
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