Cuisinart HTP-8SSC 8-Piece Vintage Hand Hammered Tri-Ply Cookware Set (Refurbished)

Save 23%

Sale price$229.99 Regular price$298.98

Pickup available at Lancing Warehouse

Usually ready in 2-4 days


Includes: 2Qt Saucepan with Cover, 3Qt Casserole with Cover, 3.5Qt Sauté pan with Cover + helper and 6Qt Dutch Oven with Cover.


  • Traditional Hand Hammered Tri-Ply Construction - Pure aluminum core bonded to a 18/10 stainless steel interior & stainless steel exterior
  • Heat Surround Technology - Provides consistent, even heat distribution along the base and side walls of cookware
  • Riveted Cast Stainless Handles - Elegant handles offer a comfortable grip
  • Stainless Steel Covers
  • Suitable for all Stovetops - Induction ready & oven safe up to 500°F (260°C)
  • Dishwasher Safe


    Butternut Squash Soup

    Servings: 4 to 6


    • 2 tablespoons unsalted butter
    • 1 butternut squash, peeled and cut into 1-inch cubes
    • 2 apples, peeled and cut into 1-inch cubes
    • ½ cup thinly sliced shallots
    • 3 cloves of garlic, peeled and chopped
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ¼ tablespoon freshly grated nutmeg
    • 6 cups vegetable broth
    • 1 cup olive oil, divided
    • 6 fresh sage leaves
    • 6 tablespoons Greek yogurt


    Melt the unsalted butter in the 6 Qt. Dutch Oven, on medium-low heat.

    Add the butternut squash, apple, shallots, garlic, salt, black pepper, nutmeg and continue to cook for 10-minutes, stir frequently.

    Add vegetable broth and ½ cup olive oil, just enough to cover the butternut squash (if more liquid is required, add water).

    Increase heat to medium-high and bring the soup to a boil.

    Reduce heat to low and simmer partially covered for 30-minutes, until butternut squash is tender.

    Cool slightly and blend using either a blender or food processor. Return to the 6 Qt. Dutch oven and simmer.

    Add the remaining ½ cup olive oil to the 2 Qt. Sauté Pan, over high heat.

    Add the sage leaves and fry, until crispy. Remove and place onto a paper towel.

    Whisk the Greek yogurt into the olive oil until fully combined.

    Drizzle soup with infused sage-oil yogurt and garnish with sage leaf.


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