Roasted butternut squash soup

Roasted butternut squash soup

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal342
  • fat21g
  • saturates9g
  • carbs24g
  • sugars15g
  • fibre5g
  • protein12g
  • salt0.83g
Save to My Good Food
Please sign in or register to save recipes.


  • 70g pack cubetti di pancetta



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 butternut squash, peeled and chopped
  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, chopped
  • 1 tbsp clear honey
  • 3 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 600ml chicken stock
  • 150ml white wine
  • 100ml double cream
  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 25g toasted pine nut


  1. Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.

  2. Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.

  3. Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta. Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (16)

madaboutcakes's picture

Good soup. I omitted the honey and roasted the squash with a little olive oil. It does have a strong wine taste to it and if I made it again I probably would add a little less.

Zabzen's picture

This soup is amazing! It was so so tasty and my boyfriend gave it 10/10 stars for a soup.

I forgot to add the lemon juice but it was still super tasty. And since my local supermarket didn't have pancetta, I used serano ham instead which notched it up! Also, due to previous reviews, I used 100ml white wine and 150ml cream instead, but unlike some of the previous reviewers I didn't find the wine taste too strong at all.

I would definitely recommend this soup!

cathho's picture

"The best butternut squash soup I've had" said my foodie husband. We usually use a spicy recipe.
I omitted the cream and lemon but otherwise stuck to the recipe.

herculite's picture

Lovely soup

Took on board all previous comments so I followed everything to the letter However I simmered the soup to cook out the wine. I also think the pancetta (I used bacon) is needed in this soup to add saltiness to the sweetness and I also added a spoonful of plain yoghurt to the finished dish. I will make this soup again it was lovely, I froze the half we did not use and it was just as good the second time.

merseywoman's picture

This soup is really nice and taste's amazing, the lemon juice gave it a light fresh taste. I served it as a starter and guests said it tasted like it came straight out of a restaurant I was well happy:-)

millshannah1984's picture

Really nice. I made it without the pancetta and i didn't peel the squash. I also added extra stock and less wine. After reading the comments i left out the lemon juice - glad i did!

Bathforddixon's picture

Was looking to intensify flavours in standard roast squash soup - but don't think recipe works at all. The chopped onion and squash roast at different rates - when the squash is good, the onion is burned. The rosemary shatters on moving the squash around - the remnants making it into the blitzed soup would be overpowering if all was not overwhelmed by the wine, even at half quantity. The lemon contributed an additional level of weirdness.

At least I appreciate my bog standard roast squash soup now....

barrattcj's picture

I am not at all sure about this soup - I have just made it for a dinner party but I am not sure if I can serve it - it tastes very strange - almost sickly sweet with a citrussy wine aftertaste. Perhaps I have done something wrong but I have checked the recipe and I don't think so. I should have trusted my instincts when I thought it seemed odd to put honey with something that is already very sweet. Oh well - I will have to try something else. Usually I love James Martin but not this time!

juliahulia1977's picture

After reading the comments i halved the wine and made up the volume with stock.....when i first tasted it i did find it slightky bizarre but the lovely flavour grows on you and it was delicious....will defo make this easy soup again....ii also left out the pancetta and used veg stock as im vege and was nice x

kallon11's picture

Urgh! The wine made it taste very strange. Especially with the citrus from the lemon. I would have loved it otherwise. I highly recommend to keep the wine out!

nikkiecooke22's picture

This soup is delicious.I didn't bother with the pine nuts or the pancetta, just serves with a brown roll. As the other comments mentioned the wine taste was strong I heated it for a few minutes and then left it on a low heat with the stock whilst I was roasting the veg. The outcome was delicious, very tasty and lots of flavour. It is rich but not too rich, just the right balance. I usually add chilli and spices to butternut squash soups to add depth but this was far superior than those versions. I would make this again without a doubt.

Julesworthy's picture

The wine taste was far too strong in this soup. If I was making it again I think I'd leave it out entirely.

katelewis1007's picture

Delicious, even without the pancetta or pine nuts.

Frantic Flapjack's picture

Lovely rich soup - a real winter warmer. I made it without the pancetta and used vegetable stock in place of the chicken stock to make it veggie.

casaporto's picture

Best pumpkin soup ever!
I've tried without the pancetta and the pine nuts and it is still delicious.

fuji115's picture

I found wine taste quite strong. I would not use it at all next time.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

bethans85's picture

This is one of the most delicious soups I've made. I left out the wine after reading previous comments. It was much better than any butternut squash soup I've tried previously. The addition of pancetta and pine nuts is genius!