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  • Prep
    20 min
  • Total
    45 min
  • Servings

Creamy Butternut Squash & White Bean Soup


For the soup

  • 15 mL (1 tbsp) olive oil
  • 1 cup pancetta, diced
  • 125 mL (1/2 cup) onion, finely chopped
  • 2 cloves garlic, minced
  • 250 mL (1 cup) butternut squash, diced
  • 2 carrots, diced
  • 250 mL (1 cup) tomatoes, diced
  • 2 L (8 cups) chicken stock
  • 1 250-g (9-oz.) can white beans, drained and rinsed
  • 250 mL (1 cup) cauliflower, in pieces
  • 125 mL (1/2 cup) Dairyland whipping cream
  • Salt and pepper, to taste


To garnish

  • 125 mL (1/2 cup) Saputo Parmesan cheese Petals
  • Chili flakes, to taste


  1. In a large pot, heat the oil over high heat and brown the pancetta for 2 minutes. Add the onion, cook for 2 minutes, then add the garlic and continue to cook for 1-2 minutes. 
  2. Add the squash, carrots, diced tomatoes, chicken stock, white beans and cauliflower. Bring the soup to a boil, turn down the heat and let simmer for 15 minutes. 
  3. Add the cream and season with salt and water.
  4. Ladle into bowls and garnish with Parmesan cheese Petals and chili flakes. Serve with rustic bread.

Dairyland products in the recipe