Butternut Squash Pasta Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy soup made with roasted butternut squash, pasta, chicken broth, and crispy pancetta flavored with rosemary and sage. Warming, aromatic, and comforting with seasonal fall flavors. Perfect for a cozy evening.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 lbs (900g) Butternut squash
- 7 oz (200g) Pancetta (cut into cubes or strips)
- 1 ½ cups (210g) Ditalini pasta ((can use any small pasta shape))
- 6 and 1/4 cups (1.5 litres) low-sodium chicken stock ((can also use vegetable stock))
- 2 garlic cloves (finely chopped)
- 2 sprigs Rosemary (roughly chopped)
- 5-6 sage leaves (roughly chopped)
- Parmigiano Reggiano (for serving)
- Olive oil (if needed)
- salt
At a glance
PER SERVING · TIME 45M
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
- 30m
- Sodium
- 1209mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 831mg
- Calcium
- 77mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.