Butternut Squash Soup

Lynn demonstrates how to make a delicious Butternut Squash Soup.  This is a perfect starter for a dinner or great for lunch.  Adapted from The Italian Dish.

Serves 4 to 6


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

Melt butter and olive oil in a heavy large pot over medium heat.  Add onion and sauté until soft, 4-5 minutes.  Add garlic and sage and sauté one minute.  Add squash cubes and sauté 5 minutes.  Add the sherry, broth and cayenne pepper.  Cover and simmer on low for about 25 minutes until squash is tender.

Meanwhile, fry the pancetta in a little skillet until nicely crisped.  Drain on a paper towel and set aside.

Puree the soup, either with an immersion blender right in the pot, or transfer to a food processor or blender and puree.  Return to the pot and stir in the cream.  Season to taste with salt and pepper.

Serve in bowls with pancetta on top.

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Lynn's Recipes: March 2013

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