Roasted Butternut Squash, Red Potato and Asiago Soup

I made this soup last night just for Jord and I and we loved it! I did have to branch out a little bit (I had no clue what fennel or pancetta was), but it was very worth it. I actually cut the recipe in half and we still had plenty left over! I actually got this recipe from pickypalate.com, I'm loving that website lately, enjoy!


Roasted Butternut Squash, Red Potato and Asiago Soup

2 lbs cubed butternut squash (you can buy this already cut for you in the produce dept)
3 Tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon Lawry’s garlic salt with parsley


5 lbs baby red potatoes, cut into fourths (I left the skin on)
5 Tablespoons butter
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon Lawry’s garlic salt with parsley
1 1/2 Cups milk


3 Tablespoons extra virgin olive oil
1 bunch of celery, diced
4 large carrots, peeled and diced
1 medium fennel bulb, thinly sliced (optional, but so good)
1 large onion, diced
1 large red bell pepper, diced
4 oz diced pancetta
4 Tablespoons flour
1/2 teaspoon salt
3 14 oz cans chicken broth
1 Cup shredded Asiago Cheese (you can also use Parmesan)
1 1/2- 2 1/2 Cups milk


1. Preheat oven to 350 degrees F. Place butternut squash onto a large rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and garlic salt. Use hands to coat all ingredients together. Bake for 30-35 minutes or until golden and fork tender. Remove.

2. Place potatoes into a large pot of water and bring to a boil. Boil for 10-12 minutes or until fork tender. Remove and transfer to a stand or electric mixer. Mix on slow until smashed, then add butter, salt, pepper, garlic salt and milk.

3. Place olive oil into a large dutch oven over medium high heat. Add in celery, carrots, fennel, onion and red bell pepper. Add pancetta to vegetables as well. Cook and stir occasionally for about 10 minutes, until vegetables are softened and pancetta is browned. Sprinkle in flour and stir, will be thick. Slowly add in chicken broth and increase heat slightly; cook until hot and thickened, about 5-7 minutes. Reduce heat and stir in mashed potatoes in batches. Stir in Asiago cheese until melted. At this point add additional milk until it is your desired consistency. I like my soup pretty thick, so I add less milk, but it is completely up to you. Right before serving, stir in roasted butternut squash. Enjoy.