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Butternut Squash Pasta Soup

A cosy and comforting pasta soup made with butternut squash, rosemary, sage and crispy pancetta. This soup is super easy to make and is bursting with Fall flavours, perfect for a cosy night in.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 - 6 servings
Calories: 566 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 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 prigs rosemary roughly chopped
  • 5-6 sage leaves roughly chopped
  • parmigiano reggiano for serving
  • olive oil if needed
  • salt

Instructions

    Cup of Yum
  1. Trim the skin from the squash and cut it into 2cm (¾ inch) sized cubes. Finely chop the garlic and roughly chop both the rosemary and sage. Set it all aside.
  2. Heat a large pan on a medium heat and add the pancetta. Fry until just browned and crispy then remove it with a slotted spoon and set it aside.
  3. Add the cubed squash to the pancetta fat (add olive oil if needed) and saute the squash for 1 minute. Add the garlic and herbs and saute everything together for 1-2 minutes.
  4. Next, add the stock and bring to a simmer. Let the squash cook in the stock, uncovered until soft (about 10-15 minutes). When the squash is soft you can use the back of a wooden spoon to break some of it up for a creamier consistency. Taste the soup just before adding the pasta and add salt if needed.
  5. When the squash is ready, add the pasta and cook until al dente. When the pasta is ready, add half of the pancetta back into the soup and serve in bowls.
  6. Top each bowl with more crispy pancetta and a grating of Parmigiano Reggiano.

Notes

  • Consistency - depending on the pasta and type of squash you use the soup can end up on the thicker side. You can choose to serve it like this (we love it this way) or add more stock/water to loosen it.
  • Creaminess - when the squash is soft we like to mash some of it using the back of a wooden spoon for a thicker, creamier consistency. You can also choose to blitz the whole soup with an immersion blender (make sure to do this before adding the pasta).
  • Leftovers - leftovers will keep well in the fridge for up to 1 day (any longer and the pasta is too soft). 
  • How to reheat - add the soup/pasta to a pan and heat up on the stovetop. Add a splash of water if needed to loosen. Serve piping hot with more Parmigiano Reggiano on top.
  • Consistency - depending on the pasta and type of squash you use the soup can end up on the thicker side. You can choose to serve it like this (we love it this way) or add more stock/water to loosen it.
  • Creaminess - when the squash is soft we like to mash some of it using the back of a wooden spoon for a thicker, creamier consistency. You can also choose to blitz the whole soup with an immersion blender (make sure to do this before adding the pasta).
  • Leftovers - leftovers will keep well in the fridge for up to 1 day (any longer and the pasta is too soft). 
  • How to reheat - add the soup/pasta to a pan and heat up on the stovetop. Add a splash of water if needed to loosen. Serve piping hot with more Parmigiano Reggiano on top.

Nutrition Information

Calories 566kcal (28%) Carbohydrates 71g (24%) Protein 23g (46%) Fat 23g (35%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 33mg (11%) Sodium 453mg (19%) Potassium 1342mg (38%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 24128IU (483%) Vitamin C 48mg (53%) Calcium 141mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 4- 6 servings

Amount Per Serving

Calories 566

% Daily Value*

Calories 566kcal 28%
Carbohydrates 71g 24%
Protein 23g 46%
Fat 23g 35%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 10g 50%
Trans Fat 0.1g 5%
Cholesterol 33mg 11%
Sodium 453mg 19%
Potassium 1342mg 29%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 24128IU 483%
Vitamin C 48mg 53%
Calcium 141mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.