Roasted Acorn Squash Soup with Radishes & Crispy Pancetta

Possibly one of the best things to come out of my kitchen, this soup has it all, and then some. It’s like the 110% soup. And the thinly sliced radishes, and crispy pancetta, really make it sing.

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Roasted Acorn Squash Soup with Radishes & Crispy Pancetta


  • 1 medium sized Acorn squash**, peeled, cut into 1-in chunks
  • 150 g pancetta, 1/2-in cubes (or your favourite smoky bacon)
  • 1 Tbsp extra-virgin coconut oil
  • 1 medium onion, diced
  • 3 medium carrots, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, sliced
  • 1 tsp garlic chili paste, or your favourite hot sauce
  • 1 tsp ground cumin
  • 4 cups low sodium vegetable stock, or chicken stock
  • S&P
  • Fresh cilantro leaves, for garnish
  • Thinly sliced radishes, for garnish (I used my mandolin)


Preheat oven to 400F. Line a baking sheet with parchment paper, and place squash on in one layer. Season with a sprinkling of coarse salt and freshly ground black pepper. Roast in the oven for 30 minutes – tossing occasionally. Remove from oven and set aside.

In a large stock pot, heat coconut oil on medium heat, and add in pancetta when oil is hot. Render the pancetta, tossing every so often to prevent burning, Once crispy, remove with a slotted spoon onto paper towel, and set aside.

Add onions, carrots, celery and garlic into the same pot, and sauté until fragrant and translucent. Add in the squash. And stir to combine.

Toss in the hot sauce and cumin, and top up with vegetable stock. Bring to a boil, and season to taste. When satisfied with the flavour, grab your blender and blend a couple ladles at a time, until smooth. Pour blended soup into a new saucepan after each whirl.

Taste again, and adjust seasonings as necessary. Serve immediately topped with cilantro, pancetta, and thinly sliced radishes.

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**This soup could easily be made with butternut squash, or even beets for that matter.

And by all means, if you want to intensify it’s creaminess – add in a few drops of coconut milk, or 35% cream, if you dare. Even though I did have a can of coconut milk on my prep board, I didn’t think it needed it.



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2 thoughts on “Roasted Acorn Squash Soup with Radishes & Crispy Pancetta

  1. LT

    Thanks for answering my question! I do have a butternut squash in my pantry right now. But no acorn. So butternut it is!!


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