Butternut Squash and Brie Soup with Crispy Pancetta.
What better way to start the week than with this butternut squash and brie soup with crispy pancetta on top.
You guys, please tell me it’s starting to feel a little chilly where you live? I feel like I am the only one experiencing cool weather and it’s making me wonder if all my soup recipes are just a tad outta place. Of course that’s clearly not stopping me from telling you all about them, but still, I am hoping some of you are starting to feel autumn’s chill…I mean we are more than halfway through October.
Ahh, and speaking of being half way through the month? I still have so much to cross off on my fall bucket list.
YIKES.
So excited about all the fun projects I am working on, and the upcoming holiday season. We are working endlessly on the new Studio Barn (new post coming next week!), along with correcting some of the issues in the new redesign (sorry guys…hang in there with me), of course…creating content, and multiple other things happening behind the scenes. Everything is so exciting, but at times can be a little overwhelming too…my self doubt and negative thoughts have definitely been getting the better of me recently, and I’ve got to focus on pushing all of that out of my head. My goal for the week is less thinking/stressing/worrying and just more doing.
The weekend was filled with plenty of cooking, recipe brainstorming, frantic email writing (re: the new site design issues) and packing for LA tomorrow. Pretty excited to be starting the week feeling refreshed and ready for everything life has to throw at me…
Or I hope so anyway! And that’s my Monday positivity pushing its way through…fake it till it’s real, right.
Yes. Right. YES.
Okay. And jumping right into this recipe today because, I mean, what could not be delicious about a butternut squash and brie soup? It’s truly the best bowl you could ever cozy up to.
Again, BRIE soup…with roasted butternut squash…AND crispy, salty pancetta.
Honestly, I don’t really have words to describe just how amazingly good this recipe is.
And it’s easy too.
Sometimes, actually kind of a lot recently, I’ll have recipes that turn out good, but not awesome. In the last two weeks I have ditched a handful of recipes I intended to show you guys this month. This soup however…well, let’s just say that the second I started making it, I knew it was going to be blog worthy.
The smells coming from the oven as the butternut squash slowly roasts with garlic and spices infuses the house with the delicious smells of autumn. The creaminess of the brie made me do my little “happy dance” as I sat at the stove stirring (and tasting…) the soup. And the saltiness of the crispy pancetta laid overtop of each bowl simply seals the deal.
This soup is nothing short of perfection.
The squash, garlic and spices are slowly roasted together in a large oven safe pot (I used my favorite Cocotte), then pureed in a blender, returned to the same pot, and set on the stove to finish cooking.
I really wanted create a roasted squash soup that was more of a one pot kind of soup that could go from the oven right to the stove top. Roasting your squash and garlic instead of just simmering them on the stove allows the sweetness in the veggies to really come out and become caramelized. The squash turns deep golden and becomes extra sweet. This adds that extra layer of flavor that takes the soup to the next level.
And then of course, there is the brie. Oh the brie. Yes, we are putting an entire wheel of brie in our soup and I promise it is going to be amazing.
Butternut + Brie + Pancetta. Enough said.
ps. in case you guys haven’t already figured this out…we pretty much just love brie over here, and I have many more recipes starring this creamy ingredient coming up over the next couple months (holiday food!!!).
Finish each bowl off with a crispy piece of pancetta and some pan-fried sage and you’ll have the perfect bowl to cozy up to this Monday night…
So basically what really needs to happen is for you to stop at the store on the way home from work, school, or wherever. Pick up a butternut squash, a wheel of brie, plenty of sage, and some pancetta. Crank up your oven and start making this soup.
Oh, maybe pick up a really good loaf of bread while you’re at the store too. You know, because good soup needs good bread.
Dinner = DONE.
Monday = the BEST.
Watch the How To Video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Butternut Squash and Brie Soup with Crispy Pancetta
By halfbakedharvest
Course: Soup
Cuisine: American
Keyword: brie soup, butternut squash, easy recipe
The smells coming from the oven as the butternut squash slowly roasts with garlic and spices infuses the house with the delicious smells of autumn. The creaminess of the brie made me do my little "happy dance" as I sat at the stove stirring (and tasting...) the soup. And the saltiness of the crispy pancetta laid over top of each bowl just seals the deal.
This soup is nothing short of perfection.
Ingredients
- 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)
Instructions
-
1. Preheat the oven to 400 degrees F.
2. In a large, oven safe soup pot, combine the butternut squash, garlic, olive oil, honey, sage, paprika, cayenne, cinnamon, and a pinch each of salt and pepper. Toss well to combine. Transfer to the oven and roast for 20-25 minutes or until the squash is tender.
3. Transfer the roasted veggies to a blender and add the broth, puree until smooth. Return the soup to the pot and set over medium heat on the stove. Add the milk. Bring the soup to a simmer over medium heat, stir in the brie and butter until melted and smooth. If needed, thin the soup with extra milk or broth. Taste and adjust seasonings as desired.
4. Heat a small skillet over medium heat. Add the pancetta and cook until crisp, about 2 minutes per side.
5. Divide the soup among bowls and top with crisp pancetta, sage, and a drizzle of cream, if desired. Enjoy!
And if you wanted to add some extra brie on top? Can’t see any reason why that wouldn’t be a good idea…
Our Favorite Recipes
Monster Mash Cookies.
I’m so glad my boyfriend can’t see this as he’d be rather annoyed at the whole ‘Rachel can’t eat brie’ thing – this looks amazing! Also, I have so much love for your new blog design.
Thank you Rachel!
I love soup, I always start my meals with a bowl of soup. THis one would surely be a hit here, especially with my son!!
https://bloglairdutemps.blogspot.pt
Perfect! I hope you love it Ruth!
Hi, Tiegh,
it is not typicall for where I live to be warm tjhis time of the year, but we are experiencing an Indian summer right now (20-22 °C) and I am so pumped about it! I enjoy the sun! However, it doesn’t stop me from making hot soups. In fact, I’ve just posted the recipe on your Apple brie pumpkin soup, but with a lot of modifications. I don’t like using alcohol in my dishes, so I swapped the liquid for TEA instead and it turned out delicious! You can check it out here: >>http://nemehlo-v-kuchyni.blogspot.cz/2017/10/jablkovo-tekvicova-polievkakrem-so.html<<.
And now you come with this fabulous recipe?! Oh boi, oh boi, oh boi, I HAVE TO try it! Sounds amazing and I have butternut squash as well as loads of brie on hand. Nothing's gonna stop me from making this.
Last but not least, do not let stress and problems overwhelm you, I know it can totally ruin your day, but try to relax and not to worry so much about things. You are an amazing human being and you will go through every obstacle! I believe in you. This blog and your recipes are a proof of it. I enjoy time spent here and looking forward to every post you write.
Take care!
Sending lot of hugs,
||Jar||
Sorry, the correct url is: http://nemehlo-v-kuchyni.blogspot.cz/2017/10/jablkovo-tekvicova-polievkakrem-so.html
Dunno why it got scrambled 🙁
Hey! I am so glad you liked that recipe, and I am sure it turned out amazing using tea! I hope you love this one just as much, thank you!
Looks like a really fun soup. Love the idea of roasting the squash, garlic, etc. I’ll need to put this in the try later group. We are super lucky right now with weather in the high 60’s/low 70’s for about the next week and a half! Yeah-hoo! And, I live in Minnesota.
Sounds so nice!! I hope you love this Joyce!
I’d love to make this tomorrow night! Do you know about how big of a squash I need to get to make about 5 cups worth? Thank you, this sounds heavenly!
I use about 1 medium butternut squash. Please let me know if you have any other questions. Hope you love this recipe! 🙂
It may be unseasonably hot here in CT, but your soup recipes are on-point. But please do send some cold air this way… we need it!!
Haha I am sure it will start to get chilly over there soon! I am so glad you’re loving the recipes though!
I love the new design. You asked for input and so far I haven’t been able to print from your printable page. Is anyone else having that problem? Thanks!
Thanks Judy! We are working on getting the printing size scaled back down. Should be fixed by the end of the week. So sorry for the trouble!
Love this soup recipe! Do you peel your squash before cutting up and roasting? It doesn’t look peeled in the photo, and I don’t see it in the instructions, just wondering. Thanks so much!
I do peel the squash before roasting. Please let me know if you have any other questions. Hope you love this recipe! ?
Love the crispy pancetta in here!! You’re not the only one experiencing cool weather. It’s already snowed twice where I live (but the snow hasn’t stuck around, thank goodness). It’s supposed to be fairly warm this week, but still soup weather basically. I have to say I full admit I’m jealous of the folks who live in places where the weather is still summery! Have a great week. 🙂
Oh wow! It is the perfect weather for soup! I hope you love this Natasha! Thanks!
This looks so yummy. It’s finally cooled down in NYC and I can’t wait to start making soup! Loving the new site design and know that we’re here to support you through the stress – try not to let it get you down!
Thank you Erica, that is so sweet! I hope you love this soup!
Wow! This sounds so rich & creamy!
Kari
http://sweetteasweetie.com/easy-apple-pocket-pies/
Thank you Kari!
Omg, the new site is gorgeous! Tieghan, I love it. I love this soup too, it looks amazing!
Yay! I am so happy you like it Tori, thank you!!
Looks wonderful! Can’t wait to make it. Out of interest Tieghan, since you seem to love cheese as much as I do, what’s your favorite brie? Not necessarily the brie you’d most recommend using in this – I imagine that’s a plain good-quality double or triple cream – but your favorite brie for eating purposes?
Hmm, that is truly such a hard questions. I am always buying differnt kinds, but triple cream seems to always be my favorite. Let me know if you have other questions. Hope you love this recipe. Thank you! 🙂
Hey Tieghan,
This looks lovely and I was just looking at soup recipes the other day! I’m sorry you’ve been so busy and feeling anxious about everything. I believe in you and am sending positive thoughts your way! I hope your trip goes well and you’re able to enjoy the filming break! Stay warm and I hope you have a wonderful time. 🙂
Awh thank you so much Kristin! This is so sweet, and I am sure it will be a great time! ? Have a great week!
hey buddy. you make my day perfect. i was searching some delicious dish to impress my girlfriend. and i make this for her. and she impressed. thanks for making her happy. your dish makes her happy.
Woo! So glad you could impress your girlfriend with this! Thanks!
i have never thought of roasting the squash in a pot. That’s a great idea – one less baking sheet to wash. Looking forward to your Brie recipes.?
PS. I love your new site design!
Thank you Trish! I am so glad you’re enjoying this!
Hi Tiegha, Im so excited to try this but I have a bit of an issue with milk and my skin, do you think i could replace the cows milk in this recipe with almond milk?
Hi! I would use full-fat canned coconut milk, but I do think almond would OK too. Let me know if you have other questions. Hope you love this recipe. Thank you! 🙂
Just wanted to let you know that I tried this with coconut milk and it was delicious! it was so rich and creamy! Thanks for the advice!
That is so great! I am really glad it turned out awesome for you Natalie!
Hey Tieghan!
First off I LOVE my new Half Baked Harvest cookbook! It has been such a pleasure to browse through..the photography is terrific and I appreciate the simple step by step directions!
I am considering making this soup for my garden club’s luncheon. I would want to serve each member a small cup of the soup..about 3/4 of a cup per person. Do you think I could double (maybe triple) the recipe or should I make three separate batches? Also aside from the crusty bread, do you have a suggestion for a fall salad that I could include on the side? Any help would be most appreciated!
PS: Made your Sunday Night Gnocchi with Italian Sausage last night and got rave reviews from my husband and son!
Thank you so much, Jeanne!
I think tripling the batch should work out just fine! Just be sure to use a big stock pot. As for a salad here are some of my favorite fall salads.
https://dev.halfbakedharvest.com/harvest-cranberry-persimmon-and-burrata-salad/
https://dev.halfbakedharvest.com/roasted-squash-caramelized-fig-feta-salad/
https://dev.halfbakedharvest.com/lemon-garlic-roasted-broccoli-salad/
https://dev.halfbakedharvest.com/cranberry-roasted-butternut-persimmon-salad/
https://dev.halfbakedharvest.com/winter-beet-and-pomegranate-salad-with-maple-candied-pecans-balsamic-citrus-dressing/
I just made this soup tonight and it was TO DIE FOR. This soup was so delicious and mercilessly simple for a cooking novice like myself. I made it for my husband and parents and there were rave reviews all around. I didn’t have pancetta available so I substituted prosciutto. Otherwise I followed the recipe to a T. Perfection! This is the first recipe I’ve ever made of yours and I’ll definitely be trying more! You have a gift!
That is so great! I am really glad everyone loved this and I hope you continue to enjoy my recipes! Thank you Carla!
Hi! I’m about to make this soup and I think I have way too much squash ? Can the leftovers be frozen? Also, do you think bacon would be a good substitute for pancetta? Thanks you!!
Hi! Yes, leftovers can be frozen, that works great. And yes, bacon will be delish! Please let me know if you have any other questions. Hope you love this recipe! thank you! 🙂
I love butternut squash soup and the brie/pancetta topping is the best!
Thank you Laura! So glad you’re loving this!
Anyway to thicken the soup mine ended up very thin and theres still chunks of butternut squash in it? Still delicious though.
Hi! You can simmer the soup longer on the stove to thicken it. Also, are you pureeing it? Pureeing it completely will also thicken it. Please let me know if you have any other questions. Thank you! 🙂
Cooked this tonight, so yummy. This taste of fall is really needed in Florida because it isn’t chilly at all! The only quarrels I have are mostly changes I made. I added an onion, which kind of overpowered the squash. I also used almond milk to cut some dairy, but it just wasn’t creamy enough. Another thing is my brie wouldn’t melt! I don’t know if it was the brand, but I ended up blending it again with the brie. Overall really good. Loved tasting that cinnamon and the spice of the cayenne throughout.
Hey Kaitlyn! I am really glad you still enjoyed this recipe! Thank you so much!
I made this last night and both my husband and I thought it was AMAZING! I didn’t add the pancetta, but I did roast/puree an apple with the butternut squash and would recommend! Thanks for always being a go-to for a bound to be delicious meal!
Hi Maria! I am so happy you and your husband enjoyed this! Thank you!
If you don’t have an oven safe pot – how long would you recommend roasting this in the oven on a sheet pan? Looks delicious 🙂
I would do the same amount of cooking time. Should be just great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This looks heavenly!
Thank you Hannah!
This recipe was amazing (as are all the recipes I make from your site)! Since I’m lactose intolerant, I usually don’t have milk in my house. I ended up using a can of goat’s milk which added a nice little tang to the whole thing without taking away the creaminess of the soup. Thanks again, Tieghan! I can’t wait to make more of your recipes.
That is so amazing! I am so glad you enjoyed this Erica! Thanks!
I just made this soup and I cannot tell you enough how delish this is. This is to be added to one of my fav soups.
Thank you Roz!
This recipe was AMAZING! I made this a couple of nights ago and had leftovers for work and I think it was even better the next day after the spices sat for a bit. Thank you for your amazing recipes can’t wait to try more! 🙂
Thank you so much! I am so glad you liked this Michelle and hope you love some others on my blog!
This was OUTSTANDING!!! I used oregano as the herb bc that’s what I have growing on the porch. It was so, so good and really a breeze to make. Ate with rustic Italian loaf I picked up on sale at Whole Foods. I can’t wait to make again and also try the Moroccan one. Highly recommend to anyone thinking about making this. 5 *
Thank you so much Jill!
Hi! I am not a fan of Brie, do you have any suggestions for a replacement or would it be ok to omit completely?
HI! You can either omit the brie completely or swap in one of your favorite cheese. I think cheddar, havarti, or fontina would all be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Made this delicious soup for the second time today. What can I say? Simply wonderful. Butternut squash and brie, two of my favorite ingredients combined, plus sage (still had in my herb garden) and pancetta. Delish!
Thank you for yet another hit recipe, Tieghan!
I am so glad you have been loving this recipe, Lena! Thank you so much!
It’s delicious! I have to recognize, that I did not have all ingredients (no sage), but even then, it was heavenly good! I would say the magic taste comes from the oven cooking 😉 Thank you sooooo much for lighting up my daily dishes
So glad this still turned out so amazing for you Valeria! Thank you for trying it! xTieghan
Hi there! Curious if there’s a good option to swap for the whole milk to make it healthier? Would love your suggestions or tips!
I would use full-fat canned coconut milk, but I do think almond would OK too. Let me know if you have other questions. Hope you love this recipe. Thank you!
Hey Amanda! Any variety of milk works, I recommend canned coconut milk, nut a nut based milk will work well too (almond, cashew, oat milk). Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This soup is amazing!! Everyone I serve it to LOVES it!!
That is so amazing! Thank you Yvonne! xTieghan
Just made this soup, and it was amazing!! The flavors explode in your mouth. My kids absolutely loved it.
I will definitely keep on making this regularly.
Thank you so much Marisela! I am really glad you enjoyed this! xTieghan
Hello Tieghan,
I can’t even count how many of your recipes I have used in the last several years. This butternut squash soup is one of my favorites. I can taste the sweetness and spice in each bite. I did use coconut milk instead of whole milk for my vegan son.
Thank you for doing all the hard work of developing your recipes.
Ugh, I think I did something wrong…… I accidentally let the soup come more to a boil than a simmer and i think the milk separated…….I will see what happens, but it doesn’t look as creamy as it should. Im going to make it again later this week,
Hi Wendy! I hope it turns out better for you the next time. Please let me know if you have any questions or need help! xTieghan
Hi!
The recipe us delicious thank you very much.
However my brie didn’t melt. I was constantly stirring it on simmer for a good 15 mns and I still have chuncks in there. Would you have an idea as why? I used a reg french brie 60% moisture and 20% MF.
THANK YOU 🙂
Hey Sandy! Did you leave the rind on the brie? If so, the brie rind will never melt. Next time, try cutting the rind away from the bire. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
I have to say I have loved every recipe of yours that I have made. This was delicious! I also roasted a red bell pepper with the squash and tripled the garlic 😁 I didn’t have any pancetta so I topped with bacon and fried sage leaves. So creamy and good! Thank you for all of your great recipes!
Thank you so much Kim! xTieghan
We LOVE this soup!!!!!!!
It’s delicious and an easy recipe!
Thank you so much for inspiring us to change & learn new ways to enjoy life!
Wow that is so amazing to hear! Thank you Valeria! xTieghan
What a great recipe!! I actually didn’t end up putting the brie in since I wanted a lighter soup, but boy did this soup pack in the comfort and taste you expect from a butternut squash soup.
Thank you Anita! xTieghan
This is DELICIOUS! For years I’ve been using a squash soup recipe that has been tried and true but am I ever glad to have ventured off. I didn’t use pancetta but the flavours alone in the soup were the tastiest blend of spice, sweet and hearty all mingled in one delicious spoonful. I just love it. It was such a hit at a recent gathering. Everybody was blown away. This is definitely a soup enjoyed by kids, infants, and adults! If only we had more leftovers
Wow yes! I am really glad this recipe turned out so amazing for you all, Sabina! Thank you for trying it! xTieghan
Tried it and loved it! Only comment is about spice level, I’m a baby when it comes to heat and I should have gone with 1/4 tsp. cayenne instead of 1/2 tsp. My husband loved it, just right levels of heat for him. Thanks for the recipe!
Thank you for trying this one, Alexa! I am glad it turned out so well for the both you! xTieghan
I used acorn squash since they didn’t have enough butternut, but omg!!! This soup is soooo beautiful and rich!!!! Everything perfect for fall!!! Even worth the blood sacrifice I had to make to my knives while cutting Lol! Thank you!!!
I am so happy you enjoyed this one, Emily!! Thank you so much! xTieghan
This is the best ever.i used oat milk and it is delish.
Thank you Rose! I am really glad this turned out so well for you! xTieghan
So I’ve been all about squash lately and this is definitely a new favorite. The flavors were excellent and the pancetta was the perfect topping. I didn’t use brie since I didn’t find it but still delicious. My only tiny complaint would be that 2 cups of milk was way too much for me, it really cleared the color of the soup and made it too runny…I tried simmering it longer and it helped a bit but next time ill do it by half the cup until I reach the right consistency.
Having guests over tonight so im making it again!! =) thanks for this awesome recipe!
Thank you for trying this one, Lola! I am really glad this turned out so well for you! xTieghan
Any suggestions for a Brie substitute?
Hey Amy,
Any other cheese that you enjoy will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you freeze the soup?
Hey Liv,
Yes, you can freeze this soup. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve made this 3 times now, and a HUGE hit every time. It’s a new family winter favorite.
Thank you Claude! xTieghan
I just made this and used a can of coconut milk and skipped the Brie and butter. Yum!!
Thank you so much Kate! xTieghan
Oops I meant instead of the whole milk, Brie and butter…made it dairy free. Love the flavours
I have made this three times in the last month. It is quickly becoming a fan favorite! There are just a few tweaks. I’m not sure if there’s is something wrong with my oven, but I also have a Staub Dutch oven, and it takes about an hour and a half to get that nice blackened color like in the picture. I also omit the cayenne, and end up adding extra salt and a bit of brown sugar at the end. (We also do crumbled bacon on the side instead of pancetta). I have both added the Brie, and left it out for my husband’s sensitive stomach, and EITHER way is delicious. I can’t tell a huge difference. But here is the KEY: getting that squash nice and “black”. I accidentally burned the last batch, and you really can’t go wrong! The flavor gives this incredible depth that is unlike ANY soup you have ever had!
This recipe is so simple, versatile, can be done in advance, can be frozen – it’s amazing! I have tried so many of these in the past, and this is hands down, the easiest, and tastiest!!
Hey Anna,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan