This post is sponsored by No Yolks. All comments and opinions are my own.
When you want a hearty meal but don’t have a ton of time, this Hearty Butternut Squash Soup will hit the spot!
Ready in about 30 minutes, it’s filled with tons of big flavor without a lot of effort. It’s got a veggie punch but don’t worry…the kids won’t care. Thanks to the great taste of No Yolks Noodles, even your pickiest eaters will gobble this one up!
Quick and easy to prepare, No Yolks Noodles help you cook up a healthy, delicious meal in a flash. They cook up fluffy and firm every time, and stay that way in all your favorite recipes. Made from egg whites, No Yolks® have no cholesterol and are low in fat and sodium. I think you will LOVE them in this recipe.
To get started, you’ll want to bake the prosciutto until crispy. You won’t need this until serving, but it’s just easiest to knock it out at the beginning.
While the prosciutto bakes, start the soup by browning your butter. Once it’s browned you will add the onion, butternut squash (or pumpkin), garlic, sage, pepper flakes, salt and pepper. Cook all those ingredients together until the onion begins to soften.
Add the chicken broth and water then bring to a boil. Simmer for 10 to 15 minutes or until the squash is tender.
Pull out your hand blender and puree the soup until smooth and creamy. Sir in the noodles and swiss chard and cook for another 10 minutes until the noodles and veggies are tender. Then add the lemon juice.
Spoon the soup into bowls and serve with a dollop of ricotta, some of the crumbled prosciutto and chives.
- 6 oz No Yolks® Extra Wide Egg Noodles
- 4 slices prosciutto
- ⅓ cup butter
- 1 onion, diced
- 4 cups butternut squash or pumpkin, diced
- 3 cloves garlic
- ¼ cup fresh sage, chopped
- Pinch hot pepper flakes
- ½ tsp salt
- ¼ tsp pepper
- 6 cups reduced sodium chicken broth
- 1 bunch Swiss chard, trimmed and chopped
- 2 tbsp lemon juice
- 1 cup ricotta
- ¼ cup chives, chopped
- Preheat oven to 400ºF. Lay prosciutto on parchment lined baking tray; bake for 8 to 10 minutes or until crispy. Crumble and set aside.
- Meanwhile, heat butter in Dutch oven or large saucepan set over medium-high heat, swirling pan until butter stops frothing and turns a light brown color, approximately 1 to 2 minutes.
- Cook onion, butternut squash or pumpkin, garlic, sage, hot pepper flakes, salt and pepper for 3 to 5 minutes or until onion starts to soften
- Stir in broth and 1 cup water; bring to a boil. Simmer for 12 to 15 minutes or until pumpkin is fork tender. Using a hand blender, puree soup until smooth and creamy.
- Reduce heat to medium; stir in noodles and swiss chard and cook for 10 minutes or until noodles and veggies are tender. Stir in lemon juice.
- Serve soup with dollop of ricotta, crumbled prosciutto and chives.
- Tip: Substitute pumpkin with butternut squash.