Orzo Butternut Squash Soup

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Sauteed zucchini, yellow squash, and crispy prosciutto grace this fresh, bright orange soup.


  • 4 lbs. Barilla® Orzo
  • 3/4 cup extra-virgin olive oil
  • 8 cloves chopped garlic
  • 1 lb. chopped onion
  • 90 oz. diced butternut squash
  • 4 qts. chicken broth
  • 2 1/2 qts. water
  • 18 oz. small dice zucchini
  • 18 oz. small dice yellow squash
  • 1 lb. thinly sliced prosciutto
  • As needed salt
  • As needed pepper


Step 1

Heat the oil in a rondeau. Saute the onion and garlic until translucent.

Step 2

Add the butternut squash and allow it to caramelize. Pour in the broth and water and bring to a simmer. Cook until the squash is tender, then puree with a burr mixer. Bring back to a simmer and add the orzo. Stir well and remove from the heat. Cool in batches and refrigerate.

Step 3

In a large skillet, lightly saute the zucchini and yellow squash in some oil. Season with salt and pepper. Set aside.

Step 4

Fry the prosciutto until crisp. Set aside to drain.
For each serving, to order: Reheat 1 1/2 cups soup with additional stock, as needed. Stir in 1/4 cup zucchini and squash. Top with crispy prosciutto.

Recipe Type: , Tags: , ,
Chef Recommended Cuts
  • Orzo
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (427g)
Servings Per Container 24

Amount Per Serving
Calories 440
Calories from Fat 99
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 1160mg
Total Carbohydrate 73g
Dietary Fiber 6g
Sugars 6g
Protein 17g

Vitamin A 250%
Vitamin C 50%
Calcium 8%
Iron 20%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.