This easy-to-make one-pot soup is a great option for a quick weeknight meal. Made with Herbes de Provence, diced butternut squash, and salty prosciutto, this soup is almost sure to please with its creamy, rich, decadent flavor. Serve this delicious soup with a crusty piece of bread for a warm, comforting, satisfying cold-weather meal.
After making this Creamy Parmesan Butternut Squash Rice Soup, I came to the realization that B.O.B. Bob and I both need more rice soups in our lives. And, those rice soups should preferably be one-pot, creamy, rich, and decadent, with very few ingredients. Simply put, non-fussy soups. Soups that don’t want to make you slap your partner upside their head because you’ve been standing in front of a hot stove all day. Soups where the hardest part is actually prepping the ingredients because once again, any recipe that calls for using a butternut squash is automatically just a little bit of a pain in the ass. The chopping, the deseeding, the peeling, the dicing, the potential for great bloodshed throughout the entire process. I swear those lil’ suckers are just pure evil. However, they’re also pretty dang tasty. Especially in rice soups. So yeah, you can pretty much guarantee that you’ll be seeing more rice soups in the future. And, chances are, they’re probably going to include butternut squash as well. I’ll just have to make sure to stock up on bandaids to help keep the bloodshed under control.
Ingredients:
- 1 6-Pound Butternut Squash, Peeled, Deseeded, & Diced (Approximately 8 Cups)
- 3-oz. Prosciutto di Parma, Finely Diced
- 1 32-oz. Carton Low-Sodium Chicken Broth
- 1 12-oz. Bottle of Lager
- 1 1/2 Teaspoons Herbes de Provence
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Granulated Onion
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/2 Cup Jasmine Rice, Rinsed & Drained
- 1 Cup Heavy Whipping Cream
- Kosher Salt (Optional)
Directions:
- Place the butternut squash, prosciutto, broth, lager, Herbes de Provence, black pepper, granulated onion, and crushed red pepper flakes into a large Dutch oven or stock pot. Bring to a rolling boil over high heat.
- When the soup comes to a rolling boil, stir in the rinsed and drained rice. Cover the soup with a lid, lower the heat to medium, and cook for an additional 10 to 15 minutes, or until the rice is cooked through and the butternut squash is fork tender.
- Add the heavy whipping cream and cook uncovered for 5 minutes.
- Salt to taste.
Suggestions:
- I originally added 1/2 teaspoon of kosher salt to this soup but found it to be a little bit too salty when combined with the prosciutto. I suggest tasting the finished soup before deciding if salt needs to be added.
- You can use any type of beer or lager to make this soup; I used a Devils Backbone Brewing Company Vienna Lager. If you choose not to use beer, replace it with additional broth.
- Replace the granulated onion with toasted granulated onion. You can find it available online and it adds great flavor.
- Make sure to rinse the jasmine rice off before adding it to the soup. This will ensure that the rice is clean and will help to remove any starchy residue.
- If you prefer your soup to have more liquid, add additional broth. This soup will thicken as it sits.
- This soup will yield 5 to 6 bowls of soup.
Improvements:
- If you would like to turn this soup into a creamy rice side dish, add an additional 1/2 cup of rice or decrease the amount of low-sodium chicken broth.
- Add shredded or diced rotisserie chicken to this soup.
- Stir fresh spinach into this soup when you add the heavy whipping cream.
- Serve topped with freshly shredded or grated parmesan, cheddar, gouda, or havarti cheese.
- CLICK HERE to see all of our other amazing past soup, chili, stew, and chowder recipes.
Ingredients:
- 1 6-Pound Butternut Squash, Peeled, Deseeded, & Diced (Approximately 8 Cups)
- 3-oz. Prosciutto di Parma, Finely Diced
- 1 32-oz. Carton Low-Sodium Chicken Broth
- 1 12-oz. Bottle of Lager
- 1 1/2 Teaspoons Herbes de Provence
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Granulated Onion
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/2 Cup Jasmine Rice, Rinsed & Drained
- 1 Cup Heavy Whipping Cream
- Kosher Salt (Optional)
Directions:
- Place the butternut squash, prosciutto, broth, lager, Herbes de Provence, black pepper, granulated onion, and crushed red pepper flakes into a large Dutch oven or stock pot. Bring to a rolling boil over high heat.
- When the soup comes to a rolling boil, stir in the rinsed and drained rice. Cover the soup with a lid, lower the heat to medium, and cook for an additional 10 to 15 minutes, or until the rice is cooked through and the butternut squash is fork tender.
- Add the heavy whipping cream and cook uncovered for 5 minutes.
- Salt to taste.
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