Butternut Squash And Pear Soup

1. 1

   Freeze prosciutto. Cook onions slowly in butter until translucent. Add stock and bring to a boil. Add pears and squash, simmering until the vegetables are very tender (approximately 30 mins.)

2. 2

   Using an immersion blender, puree the soup. Add a dash of vermouth, season with salt and pepper to taste.

3. 3

   To serve, garnish with sour cream, whole cream, sage, and grated frozen prosciutto.

* Per serving · 4 servings · Values may vary.

No additional tips available.