Smooth and rich in flavor, this savory butternut squash soup is packed with fresh herbs and favorite fall tastes.
Course Soup
Cuisine American
Keyword butternut squash soups, fall weather soup, smooth veggie soups
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 10servings
Calories 162kcal
Author Lauren
Ingredients
1leek diced, root end and leaves removed
2tablespoonsextra virgin olive oil
2 ½ouncespancettafinely diced
3sprigs thyme
½cupwhite wine
3poundsbutternut squashpeeled, seeds removed and cubed
4sage leaves
2bay leaves
½teaspoonkosher salt
¼teaspoonwhite pepper
8cupsunsalted chicken stocksee notes
Instructions
In a large stock pot, heat extra virgin olive oil over medium-high heat. Add pancetta, leeks and thyme. Sauté about 10 minutes until pancetta is browned and leeks become translucent.
Stir in white wine to deglaze the pan.
Add butternut squash, sage, bay leaves, and 6 cups chicken stock. Cook on medium heat for about 1 hour, until squash is soft. Remove bay leaves and thyme sprigs.
Add kosher salt, white pepper, and remaining 2 cups chicken stock. Blend with an immersion blender until smooth.
Notes
Additional chicken stock can be added or held back depending on desired thickness.
Substitute vegetable stock and leave out the pancetta for a vegan version.