This delicious and flavorful butternut squash soup has a silky smooth texture, and is so easy to make!
I know we’re getting to the tail end of soup season and it’s starting to be warm and sunny out, but I’m just going to keep making my beloved soup for dinner at least once a week. There really is nothing more comforting to me than a warm bowl of soup! This butternut squash soup recipe is one that I discovered about a year ago, and it has been on repeat on my dinner menu ever since. It’s super healthy (as long as you don’t count the topping…), incredibly flavorful, and has the most delicious texture. My kids are always a little wary of new foods, but they loved this soup from the very first spoonful and they request it regularly. It’s simple enough for a weeknight dinner, but fancy enough for company (assuming it ever happens that we can have friends over for dinner).
The topping for the soup is a little unique, but it adds so much delicious flavor! I found already diced prosciutto at Fred Meyer (my local Kroger store) in the deli section, which makes the topping quick and easy to make. The prosciutto gets crisp and delicious, and tastes almost like bacon on top of the soup. The crispy sage leaves are to die for! A splash of cream makes it even more delicious (and you really can’t go wrong with adding cream to anything, right?). This soup makes enough for two meals for my family, and it freezes beautifully. We love it so much that I try to always have some on hand in the freezer for when the craving strikes!
Butternut Squash SoupPrint Recipe
for the soup:
- 1 tablespoon olive oil
- 1 medium carrot peeled and diced
- 2 stalks of celery diced
- 1 medium onion diced
- 2 teaspoons minced garlic
- 1 medium butternut squash peeled and chopped into 1 inch pieces
- 1 medium potato peeled and diced
- 4 cups chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon salt
for the topping:
- 2 teaspoons olive oil
- 4 ounces diced prosciutto
- 1 bunch of fresh sage leaves
- fresh cream
- Heat the olive oil in a heavy stock pot or dutch oven over medium heat. Add the carrot, celery, onion, and garlic, and cook until the vegetables are softened. Add the butternut squash, potato, chicken broth, brown sugar, and salt to the pot. Bring the soup to a simmer, then reduce the heat and continue to simmer for 30-40 minutes until the squash is soft and easily pierced with a fork. Remove the soup from the heat and puree using an immersion blender or in batches in a blender (be sure to remove the center cap from the blender to allow steam to vent).
- To make the topping, heat the olive oil over medium heat in a medium saucepan. Add the prosciutto and cook until crispy, then remove to paper towels to drain. Add the sage to the skillet and cook until crisp, then sprinkle with salt. Serve the soup with prosciutto and sage sprinkled on top, and a drizzle of fresh cream.