Butternut Squash Pasta Soup with Crispy Pancetta

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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.

A butternut squash and pasta soup topped with pancetta and a sprig of rosemary. The bowl is on a wooden table.
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I absolutely love Autumn and all the cosy, hearty dishes that come with it like our cheesy risotto, perfect apple crostata and Tuscan beef stew.

Another thing we eat a lot at this time of year is soup. Pasta soups are one of my favourite ways to make a simple soup more filling and substantial.

Not only does it create a hearty and delicious meal but the starch from the pasta creates the most delicious creamy texture that I crave when the temperature drops.

This recipe uses sweet butternut squash, rosemary, sage and Ditalini pasta to create the most comforting soup. It’s then topped with lots of crispy pancetta and Parmigiano Reggiano – so good!

See the full recipe below including recipe tips and ingredient substitutions…and don’t forget to serve it with lots of crusty bread.

Ingredients

An overhead shot of all the ingredients needed to make a butternut squash pasta soup.

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Ingredient notes and substitutions

  • Butternut squash – golden squash or pumpkin also works really well.
  • Herbs – fresh sage and rosemary add a lot of delicious flavour, thyme also works really well although.
  • Pancetta – use a good quality pancetta or guanciale if you can. If using guanciale you may want to drain some of the fat.
  • Pasta – use a small pasta shape for soup such as ditalini (I love this shape because it holds up well in leftovers too) or Marghertini.
  • Stock – you can use chicken or vegetable stock (we used chicken). To avoid the soup being too salty try to use low-sodium stock and add salt as needed.
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Step by step photos and instructions

  1. Prep the squash – trim the skin from the squash and cut it into medium-sized cubes, set aside (photo 1).
  2. Fry the pancetta – fry the pancetta on medium heat until brown and crispy then remove with a slotted spoon and set aside (photos 2 and 3).
Four photos in a collage showing how to fry and saute pancetta and squash.
  1. Fry the squash – add the cubed squash to the pancetta fat and saute for 1 minute. Add the garlic and herbs and continue to saute everything together for another 1-2 minutes (photos 4 and 5).
  2. Add the stock – Next, add the stock and bring it to a simmer. Cook the squash until soft (about 10-15 minutes) (photos 6 and 7).
Four photos in a collage showing how to make squash soup with pasta.
  1. Add the pasta – when the squash is cooked, 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. Top each bowl with more crispy pancetta and Parmigiano Reggiano (photo 8).

Recipe Tips

  • 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.
A close up of a spoonful of butternut squash and pasta soup.

More delicious soups to try

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Butternut Squash Pasta Soup

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By Emily

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 – 6 servings
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.
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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 sprigs Rosemary, roughly chopped
  • 5-6 sage leaves, roughly chopped
  • Parmigiano Reggiano, for serving
  • Olive oil, if needed
  • salt

Instructions 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Helpful Info for All Recipes

  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated.
  • Check out our must have Italian Pantry Staples.
  • You can also find all our Essential Kitchen Tools for Italian Cooking.

Nutrition

Calories: 566kcal | Carbohydrates: 71g | Protein: 23g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 453mg | Potassium: 1342mg | Fiber: 6g | Sugar: 7g | Vitamin A: 24128IU | Vitamin C: 48mg | Calcium: 141mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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