Fall Minestrone with Butternut Squash (Print view)

A comforting autumn soup with butternut squash, kale, white beans, and pancetta in a savory broth.

# List of Ingredients:

→ Meats

01 - 4 oz pancetta, diced

→ Vegetables

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cups butternut squash, peeled and cubed
07 - 2 garlic cloves, minced
08 - 2 cups kale, stems removed and chopped
09 - 1 can (14 oz) diced tomatoes with juice

→ Beans and Pasta

10 - 1 can (14 oz) white beans (cannellini or Great Northern), drained and rinsed
11 - 1 cup ditalini or small pasta

→ Broth and Seasonings

12 - 5 cups chicken or vegetable broth
13 - 1 teaspoon fresh thyme leaves
14 - 1 bay leaf
15 - ½ teaspoon ground black pepper
16 - Salt to taste
17 - 2 tablespoons chopped fresh parsley
18 - Freshly grated Parmesan cheese for serving

# Step-by-Step Directions:

01 - Heat olive oil in a large Dutch oven or soup pot over medium heat. Add pancetta and cook until crisp, approximately 5 minutes. Remove with a slotted spoon and set aside, leaving rendered fat in the pot.
02 - Add diced onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
03 - Stir in butternut squash and minced garlic. Cook for 2 minutes until fragrant.
04 - Add diced tomatoes with juice, white beans, broth, thyme, bay leaf, salt, and pepper. Bring mixture to a simmer.
05 - Cover pot and cook for 20 minutes, until butternut squash is tender.
06 - Stir in kale and pasta. Simmer uncovered for 8 to 10 minutes, until pasta reaches al dente texture and kale wilts.
07 - Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle soup into serving bowls. Top each portion with reserved pancetta, fresh parsley, and freshly grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It tastes like autumn in a bowl—creamy squash, earthy kale, and salty pancetta all working in harmony.
  • The whole thing comes together in about an hour, which means weeknight dinner doesn't feel like a burden.
  • One pot, minimal cleanup, and enough leftovers to make you happy when you're reheating it the next day.
02 -
  • Don't skip rendering the pancetta first, because that fat is where most of the flavor lives and you can't get it any other way.
  • If your butternut squash isn't tender after twenty minutes, give it a few more minutes before adding the kale and pasta, because undercooked squash will ruin the whole vibe.
  • The pasta continues to absorb broth after cooking, so if you're making this ahead and reheating, you might need to add a splash of water or broth to loosen it up.
03 -
  • Make a double batch and freeze half in portions, because this soup thaws beautifully and makes future weeknight dinners feel like less work than they actually are.
  • Toast some bread cubes in a skillet with garlic and olive oil to make a quick crouton situation, which adds texture and makes the whole meal feel less like soup and more like occasion.
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