Roasted butternut squash soup

Roasted butternut squash soup

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(18 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


  • 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 cloves, 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…

  • 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...').

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Comments, questions and tips

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L KoNny's picture
L KoNny
21st Jan, 2020
I like the idea of the pancetta and pine nuts but the soup it’s quite lemony and I had to put more cream and sugar in the end.
7th May, 2019
I cooked this for myself and my children and it was very overpowering. It tasted like eating Moules marinière, with a very strong wine and acid taste from the lemon. I think if you put a small amount of wine in and no lemon it would taste fine
11th Mar, 2018
Very nice, an unusual flavour. I added the garlic, onion, honey and rosemary after the first 10 minutes to stop them from burning. I also used dried rosemary and only added 100ml of wine so it didn't taste over powering.
3rd Sep, 2016
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.
24th Nov, 2015
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!
22nd Sep, 2015
"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.
7th Mar, 2014
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.
13th Jan, 2014
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:-)
28th Dec, 2013
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!
17th Sep, 2013
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....


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24th Jun, 2013
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!
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