Well Seasoned Studio · by Ari Laing★ 4.5 (2)
Roasted Butternut Squash Soup with Crispy Pancetta
NUTRITION · PER SERVING75M COOK
CAL 27%·PRO 24%
CARBS 59G43% OF CAL
6G FIBER0G ADDED11G INTRINSIC43G OTHER11G TOTAL SUGAR
FAT 30G50% OF CAL
8G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety roasted butternut squash soup with savory herbs and a touch of nutmeg. Topped with crispy pancetta and finished with cream, perfect for a cozy lunch or dinner.
mainamericansoup🍪 sheet pan🌀 blender🍲 stockpot🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Well Seasoned Studio →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large butternut squash, (about 2-3 lbs, peeled, seeds removed, and cut into 1-inch cubes)
- 2 Vidalia onions, (peeled and cut into chunks)
- 1 whole head of garlic, (cut in half)
- ¼ cup extra virgin olive oil, (divided)
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper, (plus more for serving)
- 8 sage leaves
- 6 thyme sprigs
- 4 cups vegetable broth, (or low-sodium chicken stock)
- ¼ tsp ground nutmeg
- 6 oz pancetta, (cubed into ½-inch pieces, or bacon cut into lardons)
- Optional, heavy cream, for serving
- Crusty bread, for serving
At a glance
PER SERVING · TIME 75M
CAL 27%·PRO 24%
CARBS 59G43% OF CAL
6G FIBER0G ADDED11G INTRINSIC43G OTHER11G TOTAL SUGAR
FAT 30G50% OF CAL
8G SAT22G 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
- 1h
- Sodium
- 1819mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 859mg
- Calcium
- 79mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1819MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.