Half Baked Harvest · by Tieghan Gerard★ 4.4 (216)
Butternut Squash and Brie Soup with Crispy Pancetta
NUTRITION · PER SERVING60M COOK
CAL 20%·PRO 28%
CARBS 26G26% OF CAL
3G FIBER0G ADDED0G INTRINSIC8G OTHER14G TOTAL SUGAR
FAT 28G64% OF CAL
11G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky butternut squash soup enriched with brie and cream, topped with crispy pancetta. The flavors of roasted squash, warm spices, and sage make it perfect for autumn.
mainamericansoup🍲 stockpot🍳 skillet🔥 oven🌀 blendergluten free
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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))
At a glance
PER SERVING · TIME 60M
CAL 20%·PRO 28%
CARBS 26G26% OF CAL
3G FIBER0G ADDED0G INTRINSIC8G OTHER14G TOTAL SUGAR
FAT 28G64% OF CAL
11G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 662mg
- Total sugar
- 14g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 623mg
- Calcium
- 199mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 662MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.