Creamy Butternut Squash Pasta Soup with Crispy Pancetta

Autumn is my favourite season for hearty, comforting dishes — think cheesy risotto, apple crostata, Tuscan beef stew or a seasonal butternut squash lasagna. Soup is also a staple in cooler months, and pasta soups are a favourite because they turn a simple broth into a filling, satisfying meal.

The starch released from the pasta adds a silky, almost creamy texture that I crave when the temperature drops. This recipe combines sweet butternut squash with rosemary, sage and ditalini (or another small pasta) for a rustic-flavoured soup, finished with crunchy pancetta and a generous grating of Parmigiano Reggiano.

Below you’ll find the full recipe with tips and swap suggestions. Serve with plenty of crusty bread for dipping.

Ingredients

Ingredient notes and substitutions

• Butternut squash – you can substitute golden squash or pumpkin if preferred.
• Herbs – fresh sage and rosemary give the soup great aroma; thyme is also a fine alternative.
• Pancetta – use good-quality pancetta or guanciale; if using guanciale, you may want to drain some of the rendered fat.
• Pasta – choose a small shape like ditalini or marghertini so it fits the spoon and holds up well in leftovers.
• Stock – chicken or vegetable stock both work (chicken was used here). Prefer low-sodium stock and add salt to taste to avoid oversalting.

1. Prep the squash – peel and cut the squash into medium-sized cubes; set aside.
2. Fry the pancetta – cook the pancetta over medium heat until golden and crispy, then remove with a slotted spoon and reserve the fat.

3. Fry the squash – add the cubed squash to the pancetta fat (add a splash of olive oil if the pan is dry) and sauté for 1 minute. Add the garlic and herbs and cook another 1–2 minutes until fragrant.
4. Add the stock – pour in the stock and bring to a simmer. Cook uncovered until the squash is tender, about 10–15 minutes.

5. Add the pasta – when the squash is soft, add the pasta and cook until al dente. Stir in half the crispy pancetta, ladle into bowls and top each serving with the remaining pancetta and freshly grated Parmigiano Reggiano.

Recipe Tips

• Consistency – texture varies with pasta and squash type. If the soup thickens up, serve it as a chunky, stew-like soup or add extra stock/water to loosen it.
• Creaminess – mash some of the cooked squash against the pan with a wooden spoon for a naturally creamy texture, or blend smoothly with an immersion blender before adding the pasta.
• Leftovers – store in the fridge for up to one day; the pasta softens if kept longer.
• Reheating – warm on the stovetop, adding a splash of water or stock if needed. Serve very hot with extra Parmigiano Reggiano.