Butternut Squash, Parmesan, & Hazelnut Soup / Pasta Sauce

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Butternut Squash, Parmesan, & Hazelnut Soup / Pasta Sauce
J
Jane

Servings:
6
Prep time:
00:10
1 Rating
5

Sweet, Savory and Nutty this is a pasta sauce / soup for vegetarians and meat eaters alike

Ingredients

  • 2 tbsp olive oil
  • 1 1/2 cups (1 medium) onion, diced
  • 1 1/2 tsp (3 cloves) garlic, minced
  • 5 cups (1 medium) butternut squash, peeled & diced 1" chunks
  • 1 Tuscan blend
  • 1 1/2 cups vegetable broth ** for soup add 4 cups broth + 1 cup water
  • 1 cup Parmesan cheese, shredded
  • 4 oz roasted hazelnuts, chopped
  • fresh basil to serve, fresh egg pappardelle, or garlic croutons for soup

Instructions

  1. Slow Cook Pasta Sauce
    1) Heat the oil in a skillet; sauté onion for 3 minutes to soften 2) Stir in the garlic; transfer to cooker 3) Add the squash, Tuscan blend, & vegetable broth. 3) Stir, Cover and cook on LOW: 5-6 hours or HIGH: 2 hrs. 4) Using an immersion blender or a vitamix blend until smooth 5) add Parmesan cheese & blend again 6) stir into cooked egg pasta / pappardelle sprinkled with hazelnuts & basil
  2. Pressure Cook Pasta Sauce
    1) Heat the oil on sauté & soften onion for 3 minutes. 2) Turn off sauté & stir in the garlic; squash, Tuscan blend, & vegetable broth. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 4 minutes. 4) Vent with Quick Pressure Release. 5) Using an immersion blender or a vitamix blend until smooth 5) add Parmesan cheese & blend again 6) stir into cooked egg pasta / pappardelle sprinkled with hazelnuts & basil.
  3. Slow Cooker Soup
    Follow the same instructions as above in #1 and increase the liquid at step 2 to 4 cups vegetable broth + 1 cup water.
  4. Pressure Cook Soup
    Follow the same instructions as above in #1 and increase the liquid at step 2 to 4 cups vegetable broth + 1 cup water.

Tips

Extras:

For an extra creamy option add a spoonful of ricotta cheese

Add sliced, sautéed mushrooms as a topping