Butternut Squash Soup with Rosemary Croutons

Just like that, summer turns into fall! Here in Charlotte, it almost feels like we went from summer to winter and skipped fall all together! Fall is my favorite time of year. The leaves are changing, the nights get chilly making me want to curl into a couch and read a good book, and most importantly all the soups come out! This Butternut Squash Soup with Rosemary Croutons is a creamy, salty, savory, sweet combination that makes for a wonderful started, main meal, or meal prep recipe for your week!

Butternut Squash Soup with Rosemary Croutons

The key to this recipe is pancetta fat! You heard me, fat is rendered from pancetta adding a beautiful salty umami to the base of the soup. Sweet butternut squash is then roasted and added to sautéed onions, garlic, and chicken stock. Fresh thyme and homemade rosemary croutons add a simple touch rounding of the texture and fall herb flavor!

Packages of Pancetta can be found now a days in the deli isle of your grocery store. I will buy them on sale and then freeze the packages so they are always on hand when needed. You can also ask your deli counter for thick slices of pancetta and dice them yourself. Having pancetta (or thick bacon) no hand in the freezer makes recipes like this Butternut Squash Soup with Rosemary Croutons a breeze!

To make the Rosemary Croutons:

  • 3 pieces day old crusty bread, chunked
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme-
  • Heavy drizzle Extra Virgin Olive Oil
  • Salt and pepper

Mix all together in a bowl and lay flat on a baking sheet. Bake at 400° for 10 minutes watching towards the end so they don’t over brown! Toss on your next salad, or garnish soups for some crunch and fresh herb flavor!

These croutons are amazing in a salad, great mixed with tomatoes and cheese making a simple panzanella, or used as a garnish on soups!

Butternut Squash Soup with Rosemary Croutons

If you love Fall Flavors, check out these other recipes! They will not let you down and are full of great kitchen tips!


Butternut Squash Soup with Rosemary Croutons

  • Servings: 6
  • Print

Butternut Squash Soup with Rosemary Croutons is a creamy, salty, savory, sweet combination that makes for a wonderful starter, main meal, or meal prep recipe for your week! .


Ingredients

  • 4 oz diced pancetta
  • 1 medium to large butternut squash, peeled and diced
  • 1 yellow onion, diced
  • 3 garlic cloves, diced
  • 3 cup chicken stock
  • Fresh thyme sprigs (3-5 sprigs)
  • 3 pieces day old crusty bread, chunked
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • Heavy drizzle Extra Virgin Olive Oil
  • Salt and pepper

Directions

  1. Preheat oven to 400 degrees. Place diced squash on a baking sheet, douse with olive oil, season with salt and pepper and rub until fully covered. Roast for 35 minutes or until soft.
  2. While squash is roasting, heat a large dutch oven over medium high heat. Add in the pancetta rendering off the fat and browning the meat. Once cooked, spoon out the pancetta and place on a plate with paper towels. Drain off the excess fat but leave 2 tsp in the pan.
  3. Add the chopped onion to the pan with pancetta fat. Sauté until soft. Add garlic in the last minute and sauté until aromatic.
  4. Deglaze pan with the chicken stock and scrape all flavor bits off the bottom.
  5. When the squash is roasted and soft, add to the onions, garlic, and chicken stock. Using an emersion blender (or blending in batches in a stand blender), blend soup until silky and smooth. Stir in 3 sprigs of thyme (leaves removed) and 1 tsp pancetta.
  6. To Make Croutons: Mix bread, thyme, rosemary, salt and pepper together in a bowl and lay flat on a baking sheet. Bake at 400° for 10 minutes watching towards the end so they don’t over brown!
  7. Garnish with pancetta, croutons and thyme. Pair with a simple side salad and enjoy.

Pin and share this Butternut Squash Soup with Rosemary Croutons recipe for later when your looking for your next meal inspiration! Also visit the Charlotte Food Bloggers and follow my tribe, amazing Charlotte based foodies like me!

Butternut Squash Soup with Rosemary Croutons

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