Squash, Pancetta And Chestnut Soup Recipe

Name: Squash, Pancetta And Chestnut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick butter; 1 tablespoon extra virgin olive oil; 1 1/4-inch thick slice pancetta, cut into strips; 1 stalk celery, halved lengthwise and diced; 2 lbs butternut squash, or other winter squash, peeled, seeded, and cut into 1/2 inch cubes; 1 onion finely diced; 2 cloves garlic, minced; 12 fresh sage leaves, coarsely chopped; 10 bottled roasted chestnuts, coarsely chopped; 2 1/2 cups vegetable stock, chicken stock or water; sea salt and freshly ground black pepper; 12 parmesan shavings; handful croutons

Servings: persons

1/2 stick butter
1 tablespoon extra virgin olive oil
1 1/4-inch thick slice pancetta, cut into strips
1 stalk celery, halved lengthwise and diced
2 lbs butternut squash, or other winter squash, peeled, seeded, and cut into 1/2 inch cubes
1 onion finely diced
2 cloves garlic, minced
12 fresh sage leaves, coarsely chopped
10 bottled roasted chestnuts, coarsely chopped
2 1/2 cups vegetable stock, chicken stock or water
sea salt and freshly ground black pepper
12 parmesan shavings
handful croutons

1
Melt the butter with the olive oil in a large saucepan over medium heat.
2
Add the pancetta and celery and saute for 10 minutes, stirring every so often.
3
Add the squash, onions, and garlic, and continue to saute for another 5 minutes.
4
Stir in the sage and chestnuts, add the stock, season with sea salt and pepper to taste, and bring to a boil
5
Lower the heat and simmer until the vegetables are tender and the squash has started to collapse, about 15 minutes.
6
Divide the soup among six individual warmed bowls.
7
Drizzle a little olive oil over the top of each portion and garnish with the shaved Parmesan.
8
Offer the croutons on the side. Serve immediately.

3317

kcal

Calories

292

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 stick butter, 1 tablespoon extra virgin olive oil, 1 1/4-inch thick slice pancetta, cut into strips, 1 stalk celery, halved lengthwise and diced, and more.

Yes, Squash, Pancetta And Chestnut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash, Pancetta And Chestnut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions