Easy butternut squash and apple soup with toasted croutons and pancetta is simple yet packed with flavour. It's healthy, warm, cozy and pure comfort food.
- 1 teaspoon vegetable oil
- 4 oz. pancetta, cubed (optional)
- 1 large onion, diced
- 4 large carrots, peeled and diced
- 4 stalks of celery, diced
- 1 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 1/2 lb. potatoes (Yukon gold or russet), peeled and cut into 1/2-inch pieces
- 1 medium butternut squash, peeled and cut into 1/2-inch pieces
- 2 small Granny Smith apples, peeled and cut into 1/2-inch pieces
- 1 tablespoon apple cider vinegar
- 3 cups vegetable stock (or chicken stock)
- 1 cup water
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 2 tablespoon fresh sage leaves (or thyme)
- 1-2 slices white bread, cut 1/4-inch cubes
- 1-2 tablespoons olive oil
- 1/2 teaspoon salt
- Heat oil in a large cooking pot or dutch oven over medium-high heat. When shimmering hot, add pancetta (if using) and cook until crispy, about 5 minutes. Remove with a slotted spoon and place in a paper towel-lined bowl or plate. Set aside.
- In the same pot, add onion, carrots, and celery. Cook, stirring often, until just beginning to brown, about 5 to 7 minutes. Season with 1/2 teaspoon salt and pepper. Add potatoes, butternut squash, and apples. Cook for 10 minutes, stirring as needed.
- Pour in apple cider vinegar, vegetable stock (or chicken stock), and water. Add remaining 1/2 teaspoon of salt, curry powder, cinnamon, and whole sage leaves. Bring to a boil. Then, reduce heat and simmer, covered, for 20 minutes. Test vegetables with a fork to see if they’re cooked through and tender. If you can easily insert a fork, then they are fork tender and ready.
- Meanwhile, prepare the toasted croutons. Preheat oven, toaster oven, or air fryer to 375 F. Place cubed bread in a small bowl, then drizzle with olive oil and salt. Place bread on a lined baking sheet and bake for 5-7 minutes, or until bread is lightly toasted and brown.
- Once the soup is ready, discard the sage and use an immersion blender to puree the soup directly in the pot or carefully transfer soup to a food processor or blender. Process until soup is fully puréed (do this in batches, if needed) and return the soup to the pot. If the soup is too thick, add a little water to thin it out. If it is too watery, simmer on low until soup thickens to desired consistency. Taste and adjust seasoning as needed.
- Top soup with toasted croutons and reserved pancetta, and serve warm.
How to store: You can store this soup in the same cooking pot with the lid on, or transfer to an airtight container, and place in the refrigerator for up to 5 days.
How to freeze: Transfer soup to an airtight container and place in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight, or place on the counter to thaw at room temperature. To reheat, transfer to a cooking pot and heat over medium-low. You can also heat a bowl in the microwave.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: butternut squash and apple soup with toasted croutons, butternut squash and apple soup, butternut squash soup with apples