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Butternut Squash Soup

  • Author: Sara Wells

Description

This butternut squash soup makes wonderful use of a delicious vegetable! Creamy and comforting, this is perfect for serving with a hot sandwich!


Ingredients

1/2 tablespoon olive oil
1 tablespoon butter
1/2 cup sliced carrots (about 1 medium carrot or 12 baby carrots)
2 stalks celery, diced
1 cup diced onion
4 large garlic cloves, minced
1 medium butternut squash, (about 4 cups peeled and diced)
1 medium potato, diced (about 2 cups diced)
32 ounces chicken broth (that’s one box/carton or 2 cans)
1 tablespoon brown sugar
1 1/2 teaspoon kosher salt
3/4 teaspoon dried sage
optional: 1 pinch cayenne pepper or a shake or two of hot sauce

Optional Topping
olive oil
4 oz diced prosciutto
1 bunch fresh sage
sea salt or kosher salt
cream


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 saute mode.  Add butter and olive oil and saute 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.