Butternut Squash Soup
This butternut squash soup makes wonderful use of a delicious vegetable! Creamy and comforting, this is perfect for serving with a hot sandwich.
Servings cups
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 tablespoon butter
- ½ cup carrots, sliced about 1 medium carrot or 12 baby carrots
- 2 celery stalks diced
- 1 cup onion diced
- 4 large garlic cloves minced
- 1 butternut squash, medium (about 4 cups peeled and diced)
- 1 potato, medium diced (about 2 cups diced)
- 32 ounces chicken broth that’s one box/carton or 2 cans
- 1 tablespoon brown sugar
- 1 ½ teaspoon kosher salt
- ¾ teaspoon dried sage
- optional: 1 pinch cayenne pepper or a shake or two of hot sauce
Toppings (Optional)
- olive oil
- 4 oz diced prosciutto
- 1 bunch sage, fresh
- sea salt or kosher salt
- cream for drizzling
Instructions
- In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic
- Saute for 2-3 minutes or until onion is tender. Add the squash.
- Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in brown sugar.
- Use an immersion blender, or transfer soup to a regular blender and puree until smooth.
- Topping: Heat a medium sized heavy skillet to medium high heat. Add a drizzle of olive oil and swirl to coat pan. Add prosciutto and cook until crisp and browned. Remove with slotted spoon and lay on paper towels to drain. Add sage to pan and cook in prosciutto drippings (add a little extra olive oil if needed) until crisp. Drain on paper towels as well and sprinkle with a little sea salt.
- To serve, ladle soup into bowls, top with a drizzle of cream and a sprinkle of prosciutto and sage leaves.
Notes
- Pressure Cooker Instructions: Turn pressure cooker to sauté mode. Add butter and olive oil and sauté the onions, carrots, celery and garlic for 3-4 minutes until tender. Add squash, potato, broth, and seasonings (except brown sugar) to pot. Cook on high pressure for 10 minutes. Release pressure, add brown sugar, and puree until smooth.
- Nutritional information was calculated without any toppings.
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Store prepared toppings in a separate container in the refrigerator.
- Freeze soup in individual portions for a quick meal on busy days.
- This is a really light soup, so it works great as an appetizer, or along side a sandwich and/or salad. I love it with croutons on top and grilled ham and cheese on the side.
Nutrition
Calories: 141kcal, Carbohydrates: 27g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 1168mg, Potassium: 671mg, Fiber: 4g, Sugar: 7g, Vitamin A: 13357IU, Vitamin C: 36mg, Calcium: 83mg, Iron: 1mg
Calories: 141kcal
Cost: $8
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