Butternut Squash Soup

November 20, 2009

Ok, I’ve already admitted to my butternut squash obsession. I can’t believe I haven’t really discovered it before now!  I love this combination of squash, shallot or onion and sage and have used it in pasta and risotto.  I haven’t gotten tired of it yet.  Eventually I’ll get more creative but in the meantime I’m feeding my addiction.


  • Butternut Squash, 2 medium
  • Prosciutto, 3 or 4 ounces
  • Sweet Onion, one medium
  • Sage, 2 or 3 tablesppons fresh snipped or dry equivalent
  • White Wine. about a cup
  • Chicken Stock, several cups
  • Cream, 1/2 to 1 cup

KBP_2679Dice the prosciutto.KBP_2683Slice the onion into thin rings.KBP_2684Heat a small bit of olive oil over medium heat and add the prosciutto.  Cook, stirring occasionally, until it gets a little crispy.KBP_2686Meanwhile, peel the squash.KBP_2689Snip the sage.KBP_2697Remove the prosciutto from the pot and set it aside.  Add the onion and sage and cook, stirring occasionally, until the onion starts to brown.KBP_2706While the onion is cooking cut the squash into chunks.KBP_2708Once the onion is browning add the wine and stir to deglaze the pot.KBP_2712Add the squash and enough stock to almost cover it.  Simmer until the squash is tender, stirring every now and then.KBP_2722Puree the soup.  Leave a bit unpureed if you want a few chunks of squash for texture.KBP_2727Return the soup to the pot and stir in the prosciutto.KBP_2730Stir in the cream and heat a few minutes over low heat.KBP_2781Serve!  We enjoyed it with these Ham and Pear Sandwiches.

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{ 4 comments… read them below or add one }

1 Shannon November 20, 2009 at 1:51 pm

I love the way you show a picture of everything – the ingredients and all the steps. Its also cool that you show Publix stuff can be used instead of all expensive, brand named items. Too bad I don’t eat meat though because that looks pretty good. I LOVE butternut squash, too. =) Can you post some yummy vegetarian dishes sometime?


2 Karen Bove November 20, 2009 at 1:57 pm

Thanks! I love Publix and their brands are great. A lot of stuff, like this soup for instance, is easily converted to vegetarian by leaving out the prosciutto and using vegetable stock. Actually, we eat meatless fairly often with simple pastas and salads. I can’t go vegan though. I love cheese too much!


3 Lucy September 27, 2010 at 10:58 am

Hi Karen,

I ran across your site the other day and spend way too much time perusing your recipes–there are several that I plan to try. I saw your butternut squash soup recipe and would love to try it as I too love butternut squash. I make a version of this soup that would be a little sweeter than yours as mine contains apples and apple cider, but it’s delicious. And a tip for you even for your version that I learned from a French chef: roast the squash before adding to the soup. It really enhances the flavor, plus it’s easier because you don’t have to peel the squash.

Thanks for sharing your recipes,



4 Karen Bove September 27, 2010 at 2:05 pm

Thanks! I’ve got a sweeter version planned too, just waiting on cooler weather. I’ve done it both ways, roasted and not roasted and it seems to be about equal to me, although I like the flavor and texture of roasted better.


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