Butternut squash soup with prosciutto is cozy, creamy, and full of savory flavor. With tender squash, fresh sage, and crispy prosciutto, it’s the perfect way to warm up on a chilly day.
Here is Why This Butternut Squash Soup Recipe Works
Creamy Comfort in Every Spoonful: The butternut squash gives this soup a smooth, velvety texture that just feels like a warm hug in a bowl.
Crispy Prosciutto = Flavor Boost: Because why settle for plain when you can add that salty crunch on top? It’s like bacon’s sophisticated cousin.
Simple Ingredients, Big Flavor: Just a handful of pantry staples and fresh herbs, but the taste payoff? Huge.
Perfect for Batch Cooking: This soup only gets better as it sits, making it ideal for leftovers or make-ahead meals.
The Ingredients
- Meat: Prosciutto
- Produce: Butternut squash, onion, garlic, fresh sage, fresh herbs
- Pantry: Extra-virgin olive oil, chicken broth, salt, pepper
- Fridge: Heavy cream
Variations
Roasted Garlic and Parmesan Butternut Squash Soup: Add a whole roasted garlic bulb and blend with some grated Parmesan.
Spicy Chipotle Butternut Squash Soup: Stir in 1-2 chopped chipotle peppers in adobo sauce while simmering the squash.
Maple Sage Butternut Squash Soup: Add 1-2 tablespoons of maple syrup and an extra sprig of fresh sage.
Tips for Success
- Roasting the squash, onion, and garlic beforehand deepens their natural sweetness and adds a layer of complexity to the soup.
- Don’t Overfill the Blender: If blending in batches, fill the blender only about two-thirds full to avoid splatters. Hot soup can be messy!
- Adjust Consistency to Your Liking. For a thicker soup, reduce the broth slightly. Prefer it thinner? Add a bit more broth until it’s just right.
- Add the crispy prosciutto just before serving so it retains its crunch and doesn’t get soggy in the soup.
Storage
Fridge: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days.
Freezing: Pour the cooled soup into freezer-safe containers leaving a little room at the top for expansion. It can be frozen for up to 3 months.
Reheating: Thaw frozen soup in the refrigerator overnight. Reheat it on the stovetop over medium heat, stirring occasionally until warmed through. Avoid bringing the soup to a full boil to prevent curdling.
Butternut Squash and Prosciutto Soup
This butternut squash soup with crispy prosciutto is like comfort food’s glow-up. It’s cozy, creamy, and just fancy enough to impress without trying too hard.
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Creamy Butternut Squash Soup with Crisp Prosciutto
Ingredients
- 8 ounces prosciutto
- 2 tablespoons extra-virgin olive oil
- 1 medium onion coarsely chopped
- 3 cloves garlic coarsely chopped
- 3-4 pounds butternut squash peeled, seeded and cut into 2-inch cubes
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons chopped fresh sage
- 4 cups chicken broth
- 1 cup heavy cream
- Chopped fresh herbs
Instructions
- Preheat the oven to 400°F and Line a baking sheet with aluminum foil and set a wire cooling rack over it.
- Lay the slices of prosciutto on the wire rack and transfer to the oven. Bake for 12 to 14 minutes, until the prosciutto is crisp. Remove from the oven and transfer the prosciutto to paper towels, blot to remove any drippings. Reserve
- In a Dutch oven or large saucepan set over medium-high heat, add the olive oil and when it is heated add the chopped onion and cook, stirring often, until the onion is soft but not browned, about 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the cubed butternut squash, salt, pepper, chopped sage and the chicken broth. Increase the heat to high and bring to a boil, stirring frequently. Reduce to low and simmer for 15-20 minutes, stirring occasionally, until the squash is cooked and very soft.
- Working in batches, transfer the soup to a blender or food processor and purée until thick and very smooth. As each batch becomes smooth and creamy transfer to another saucepan and continue processing until all the vegetables are processed. Alternatively, if you have an immersion stick blender you can purée the soup right in the Dutch Oven or saucepan.
- Reheat the soup if necessary. Taste and adjust seasoning. Add the cream and stir to combine.
- Ladle the soup into soup plates/bowls, crumble one or two slices of prosciutto on each serving along with chopped chives or herbs of choice.
Notes
- For added flavor, roast the onions, garlic and butternut squash on the same foil-lined baking sheet after the prosciutto has been cooked.
- If roasting the vegetables, do not char them as it will affect the color of the soup.
- For safety when processing the soup in the blender, fill the blender only 2/3 full.
- The soup can be pureed directly in the saucepan with a stick/immersion blender.
- This is a thick, creamy soup. For a thinner consistency adjust by increasing the chicken broth.
- To reheat the soup, do not boil once the cream has been heated as the cream may cause curdling.
