Save It There's something about the way butternut squash caramelizes in a soup pot that makes my entire apartment feel cozier. I first made this minestrone on a rainy Sunday when I'd impulsively bought too much squash at the farmers market, and now it's become my go-to whenever the weather turns crisp. The kitchen fills with this incredible aroma of pancetta and thyme that neighbors actually comment on.
Last autumn, my sister came over feeling completely overwhelmed by a new job, and I made a double batch of this soup. We sat at the counter with crusty bread, dipping and eating in comfortable silence until her bowl was empty three times over. She texted me the next morning asking for the recipe, saying it was exactly what she needed.
Ingredients
- 120 g (4 oz) pancetta, diced: This creates the foundational flavor base of the entire soup, so don't skip it unless you're going vegetarian
- 1 tbsp olive oil: Helps the vegetables sauté evenly and prevents anything from sticking to the bottom of your pot
- 1 medium yellow onion, diced: The aromatic backbone that builds sweetness as it cooks down with the carrots and celery
- 2 medium carrots, peeled and diced: Adds natural sweetness and color that contrasts beautifully with the kale
- 2 celery stalks, diced: Provides that classic aromatic base and adds a subtle savory note
- 2 cups butternut squash, peeled and cubed: The star ingredient that becomes meltingly tender and adds creaminess without any dairy
- 2 garlic cloves, minced: Add this after the other vegetables so it doesn't burn and become bitter
- 2 cups kale, stems removed, chopped: Holds up perfectly in soup and adds beautiful color and nutrition
- 1 (400 g / 14 oz) can diced tomatoes: The acidity balances the sweet squash and creates a rich, flavorful broth
- 1 (400 g / 14 oz) can white beans: Cannellini or Great Northern both work perfectly for adding protein and creaminess
- 1 cup (120 g) ditalini or small pasta: These tiny tubes catch all the flavorful bits in every spoonful
- 1.2 liters (5 cups) chicken or vegetable broth: Use good quality broth here because it becomes the primary flavor
- 1 tsp fresh thyme leaves: Fresh thyme makes such a difference, though dried works in a pinch at half the amount
- 1 bay leaf: Adds that subtle background note that makes soups taste professional and well developed
- ½ tsp ground black pepper: Freshly ground makes a noticeable difference in the final flavor
- Salt, to taste: Taste at the end since pancetta and broth both contribute salt
- 2 tbsp chopped fresh parsley: This bright garnish makes everything look and taste fresh
- Freshly grated Parmesan cheese: The salty umami finish that brings everything together
Instructions
- Render the pancetta:
- Heat olive oil in a large Dutch oven or soup pot over medium heat, add pancetta, and cook until crisp and the fat has rendered, about 5 minutes. Remove with a slotted spoon and set aside on paper towels, leaving all that flavorful fat in the pot.
- Build the aromatic base:
- Add onion, carrots, and celery to the pancetta fat and sauté until softened and fragrant, about 5 minutes. The vegetables should be translucent and starting to brown slightly at the edges.
- Add squash and garlic:
- Stir in butternut squash and garlic, cooking for just 2 minutes until you can smell the garlic. Be careful not to burn the garlic or it will taste bitter.
- Simmer the base:
- Add diced tomatoes with their juice, white beans, broth, thyme, bay leaf, salt, and pepper. Bring everything to a gentle simmer, stirring to combine all the flavors.
- Cook until tender:
- Cover and cook for 20 minutes, until the squash is easily pierced with a fork. The kitchen will smell incredible by this point.
- Add pasta and kale:
- Stir in kale and pasta, then simmer uncovered for 8 to 10 minutes until pasta is al dente and kale has wilted into the soup. The pasta will continue cooking in the hot soup even off the heat.
- Finish and season:
- Remove and discard the bay leaf, then taste the soup and adjust seasoning with more salt and pepper if needed. Trust your taste buds here.
- Serve with garnishes:
- Ladle hot soup into bowls and top generously with reserved crispy pancetta, fresh parsley, and a generous shower of grated Parmesan.
Save It 
Save It This soup became my comfort staple during a particularly stressful fall when I was working long hours and coming home to empty cupboards. Now whenever I make it, I'm transported back to that cozy kitchen feeling, everything bubbling away on the stove while the rain taps against the windows.
Making It Your Own
I've experimented with so many variations over the years, swapping in sweet potato or delicata squash when butternut feels too fussy to prep. Sometimes I add a rind of Parmesan to the simmering broth for an extra layer of umami that makes people ask what the secret ingredient is.
The Perfect Bread Pairing
A crusty sourdough or ciabatta is non negotiable for me, toasted and rubbed with raw garlic while still warm. The way the bread soaks up that tomatoey, pancetta studded broth is honestly the best part of the entire bowl.
Freezing and Make Ahead Tips
This soup freezes beautifully, though I recommend leaving the pasta out if you plan to freeze it and cooking fresh pasta when you reheat. The texture stays so much better this way, and you can always keep some cooked pasta in the fridge to add portion by portion.
- Cool the soup completely before freezing to prevent ice crystals from forming
- Leave space at the top of containers because liquid expands when frozen
- Thaw overnight in the refrigerator and reheat gently with a splash of water
Save It 
Save It There's nothing quite like standing over the pot, tasting that first spoonful, and knowing you've made something that will nourish more than just hunger.
Common Questions About Recipes
- → Can I make this soup vegetarian?
Yes, simply omit the pancetta and use vegetable broth instead of chicken broth. Add a pinch of smoked paprika to maintain that savory depth of flavor.
- → What pasta works best for this soup?
Ditalini is traditional, but any small pasta shape works well. Try small shells, elbows, or orzo. Adjust cooking time based on package directions.
- → Can I freeze this soup?
The soup freezes well, but it's best to add fresh pasta when reheating since pasta can become mushy when frozen. Alternatively, cook pasta separately and add when serving.
- → How can I make this gluten-free?
Use gluten-free pasta or omit pasta entirely and add extra white beans for protein. Always verify your broth and other ingredients are certified gluten-free.
- → What can I serve with this soup?
Crusty Italian bread or garlic bread is perfect for soaking up the broth. A light Pinot Noir or Chianti complements the flavors beautifully.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors often develop and improve after a day or two.