Roasted Butternut Squash, Red Potato and Asiago Soup

Roasted Butternut Squash, Red Potato and Asiago Soup is perfect for a hearty dinner/lunch! This baked potato soup will warm you right up.

Course Dinner, Soup

Cuisine American

Keyword baked potato soup recipe, butternut squash potato soup, red potato soup

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 831kcal

2 pounds butternut squash (you can buy this already cut for you in the produce department)
3 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon fresh cracked black pepper
½ teaspoon Lawry's garlic salt with parsley

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.
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.
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.