Butternut squash soup with sage and pancetta


It’s been very cold in NYC and flu season is in full swing. In times like these nothing seems to taste more satisfying than a warm bowl of soup. I made a large batch of butternut squash soup flavored with sage and caramelized pancetta. It’s creamy, loaded with flavor and super good for you.


Recipe from The Italian Dish


  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh sage (about 3 leaves)
  • 2 to 2-1/2 pounds butternut squash, peeled, seeded and cut into cubes
  • 1/8 cup sherry
  • 4 cups chicken broth
  • 1/8 teaspoon cayenne pepper
  • 4 ounces pancetta, chopped 
  • 1/3 cup cream
  • salt and pepper



Melt the butter and olive oil. Add the onion and saute until soft. Add garlic and sage and saute one minute.  Add squash cubes and saute 5 minutes. Add the sherry, broth and cayenne pepper.  Cover and simmer on low for about 25 minutes.

Meanwhile, fry the pancetta in a little skillet until nicely crisped.

Puree soup with a blender. Return to pot and stir in cream.  Season to taste with salt and pepper. Serve in bowls with pancetta on top.

You can refrigerate this for a few days (2-3). 



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