Butternut Squash Soup

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Spring 2015

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Butternut Squash Soup

Butternut Squash Soup
1 tbsp. extra virgin olive oil
1 oz. thinly sliced prosciutto chopped
2 ribs celery sliced
1 small onion peeled and chopped
4 cups reduced sodium chicken broth
2 cups leftover Roasted Butternut Squash (see separate recipe)
1 cup green apple peeled and chopped
1/2 tsp. thyme
Prep time: 15 minutes
Cook time: 30 minutes

Heat oil in a large stockpot. Add prosciutto and sauté until crisp; remove from pot. Add celery and onion; sauté for 5 minutes or until lightly browned. Add broth, apple and squash. Bring to a boil; reduce heat and simmer, covered, for 15 minutes. Let cool slightly and place in a blender or food processor; blend using on and off pulses until thickened but with some small chunks of vegetables remaining. Return to pot and add prosciutto and thyme. Simmer for 5 minutes more.

Makes 5 cups or about 6 servings.
Nutritional Information:
120 calories, 4 g protein, 6 g total fat (1.5 g sat.), 15 g carbohydrate, 3 g fiber, 5 g sugar, 5 mg cholesterol, 790 mg sodium, 2 points


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wonderful recipe my favorite. I used turkey bacon instead of prosciutto. Doubling this recipe is fine. and it freezes great.

Comment Number: 5160


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