Creamy Butternut Squash Soup with Crisp Prosciutto

The crisp, salty flavor of prosciutto compliments the delicate flavor of butternut squash in our Butternut Soup with Crisp Prosciutto. This thick, creamy soup and crusty bread will satisfy a lunch or dinner appetite.

5 from 7 votes

Print Pin Save

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 226kcal

Author: Pat Nyswonger

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
1/4 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.

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.

Recommended Products

Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven with Self Basting Lid . (Island Spice Red)

Cuisinart CSB-75BC Smart Stick 200 Watt 2 Speed Hand Blender, Brushed Chrome

Nutrition