Fall Minestrone with Butternut Squash

The first cool breeze of October always sends me straight to the kitchen, something about autumn that makes a bubbling pot of soup feel like the only logical response to the changing season. I discovered this minestrone during a particularly chilly fall when my CSA box kept delivering butternut squash week after week, and I needed a way to use it that felt special rather than routine. The combination of sweet squash, earthy kale, and that subtle smokiness from pancetta has become my go-to when I want something that tastes like it simmered all day but actually comes together in under an hour.

Last November, my neighbor came over unexpectedly while I had a batch simmering on the stove, and she ended up staying for dinner with her two kids who claimed they hated kale but proceeded to ask for seconds. Theres something about the way the pasta absorbs all those flavors while the kale turns silky and sweet that makes this soup feel like a hug from someone who knows exactly what you need.

Ingredients

• 120 g (4 oz) pancetta, diced: This isnt just for garnish, rendering it first creates a flavor foundation that vegetarian versions simply cant match, though a good smoked paprika helps bridge the gap.
• 1 tbsp olive oil: Just enough to get things started, though honestly the pancetta fat does most of the heavy lifting here.
• 1 medium yellow onion, diced: The foundation of the soup base, take your time dicing since uneven pieces mean uneven caramelization.
• 2 medium carrots, peeled and diced: These add natural sweetness that balances the savory pancetta and slightly bitter kale.
• 2 celery stalks, diced: Dont skip this, that subtle aromatic background is what makes minestrone taste like minestrone.
• 2 cups butternut squash, peeled and cubed: Try to cut these into uniform pieces so everything finishes cooking at the same time, nothing worse than crunchy squash alongside perfectly tender pasta.
• 2 garlic cloves, minced: Add this after the squash so it doesnt burn and turn bitter, burnt garlic ruins everything.
• 2 cups kale, stems removed, chopped: The stems are too tough for a delicate soup, remove them completely and chop the leaves into ribbons.
• 1 (400 g / 14 oz) can diced tomatoes, with juice: The juice adds body and acidity, dont drain it.
• 1 (400 g / 14 oz) can white beans (cannellini or Great Northern), drained and rinsed: These become creamy and luxurious as they simmer, almost like theyve been slow-cooked for hours.
• 1 cup (120 g) ditalini or small pasta: Tiny pasta shapes are perfect here, they fit on the spoon and dont overpower the vegetables.
• 1.2 liters (5 cups) chicken or vegetable broth: Use low-sodium broth so you can control the seasoning, some brands are saltier than others.
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme): Fresh thyme makes this taste like it came from a restaurant kitchen.
• 1 bay leaf: The secret ingredient that makes people ask whats in this soup.
• ½ tsp ground black pepper: Freshly ground makes a difference you can actually taste.
• Salt, to taste: Wait until the end to season, the pancetta and broth both contribute salt.
• 2 tbsp chopped fresh parsley (optional, for garnish): This brightens everything up and makes the bowls look beautiful.
• Freshly grated Parmesan cheese, to serve: Use real Parmigiano-Reggiano if you can, the flavor is incomparable.

Instructions

Render the pancetta:

Heat olive oil in a large Dutch oven or soup pot over medium heat, add pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

Build the soup base:

Add onion, carrots, and celery to the pancetta fat, sauté until softened and fragrant, about 5 minutes.

Add the aromatic vegetables:

Stir in butternut squash and garlic, cook for 2 minutes until the garlic becomes fragrant but dont let it brown.

Create the broth:

Add diced tomatoes with juice, white beans, broth, thyme, bay leaf, salt, and pepper, bring everything to a gentle simmer.

Develop the flavors:

Cover and cook for 20 minutes, until the squash is tender when pierced with a fork.

Add the pasta and greens:

Stir in kale and pasta, simmer uncovered for 8-10 minutes, until pasta is al dente and kale has wilted into the soup.

Finish and season:

Remove the bay leaf, taste and adjust seasoning with salt and pepper as needed.

Serve with style:

Ladle soup into bowls, top with reserved crispy pancetta, fresh parsley, and generous amounts of Parmesan cheese.

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This soup has become my official comfort food whenever autumn feels overwhelming, something about the process of chopping vegetables and hearing that gentle simmer sound that makes everything feel manageable again.

Making It Vegetarian

Omit the pancetta and start with a generous tablespoon of olive oil instead. The secret is adding a pinch of smoked paprika along with the garlic, it provides that subtle smoky depth that pancetta normally contributes without any meat. Some people like to add a Parmesan rind to the broth as it simmers for extra umami flavor, just fish it out before serving.

Pasta Perfection

Ditalini is traditional because those tiny tubes capture broth in every bite, but any small pasta works beautifully here. Shells catch chunks of vegetables, elbows hold onto herbs, and even broken spaghetti pieces give it a rustic homemade feel. Whatever shape you choose, remember that smaller is better for soup, you want every spoonful to have a little bit of everything.

Serving Suggestions

A thick slice of crusty bread is non-negotiable here, you need something substantial for dunking and sopping up that flavorful broth. A simple green salad with bright vinaigrette cuts through the richness beautifully, and a light Pinot Noir or even a chilled Chianti complements the autumn vegetables perfectly. This soup also freezes exceptionally well, just leave the pasta slightly undercooked if you plan to freeze portions.

• Grill extra bread rubbed with garlic for croutons that take this over the top
• A drizzle of really good olive oil right before serving adds luxurious finish
• Keep extra grated Parmesan at the table, people will want more

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Theres something profoundly satisfying about making a soup that feels this nourishing and comforting, especially when the weather turns crisp and the kitchen becomes the heart of the home again.

Recipe FAQs

→ Can I make this vegetarian?

Absolutely. Simply omit the pancetta and use vegetable broth instead of chicken broth. Add a pinch of smoked paprika to maintain some depth of flavor.

→ What pasta shapes work best?

Ditalini, shells, or small macaroni are ideal. Any small pasta shape that holds broth well will work beautifully. Adjust cooking time based on package directions.

→ Can I freeze this soup?

Yes, though it's best to freeze without the pasta. Cook pasta fresh when reheating, or add extra broth as pasta absorbs liquid during storage.

→ How do I prevent the kale from becoming too mushy?

Add the kale during the last 8-10 minutes of simmering. This keeps it tender-crisp and vibrant rather than overcooked and limp.

→ What can I substitute for butternut squash?

Delicata squash, acorn squash, or sweet potatoes all work wonderfully. Choose something that holds its shape well during simmering.

→ Is this soup better the next day?

Yes, the flavors meld beautifully overnight. Store in the refrigerator and reheat gently, adding a splash of broth if needed.