Butternut Squash and Pancetta Soup


A hearty filling soup ideal for cold autumn days. Perfect when served with fresh crusty bread. If you fancy a little bit of extra heat you can always add an extra chilli or two. 


Prep Time: 10-15 minutes
Cooking Time: 30 minutes

What you need:
1 Medium Sized Butternut Squash (this should provide approximately 700g when prepared)
1 Red Onion
1 Clove of Garlic
1 Red Chilli
150g Pancetta
125ml Greek Style Yogurt
400-500ml Vegetable stock
Pinch of Smoked Paprika
1tbsp Olive Oil

  • Peel, remove the seeds and chop the butternut squash into 2cm cubes.
  • Finely chop the onion, garlic and chilli.
  • Heat 1 tablespoon of oil in a deep pan. 
  • Add the onion, garlic, chilli and paprika to the pan and cook gently for 5 minutes until the onion has softened.
  • Add the chopped butternut squash to the pan and cook for a further 2 minutes.
  • Add the vegetable stock to the pan until it just covers the vegetables,stir and then cover with a lid.
  • Simmer on a gentle heat for approximately 25 minutes or until the butternut squash is tender.
  • Remove from the heat and blend using either a hand blender or food processor until smooth (this can be done in batches if it is easier).
  • Dry fry the pancetta in a frying pan until crispy.
  • Return the soup to the heat and add the natural greek yoghurt and half the pancetta. Stir until the yoghurt has blended into the mixture. Season with salt and pepper to taste.
  • Serve with the remaining pancetta sprinkled over the top. 
  • You can add any left over yoghurt or even some chopped Coriander for extra flavour.


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