Butternut Squash Soup With Crispy Prosciutto Recipe

Name: Butternut Squash Soup With Crispy Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 4 ounces thinly sliced prosciutto, cut into thin strips; 4 stalks celery, sliced; 2 large carrots, peeled and sliced; 1 onion, chopped; 1 (4 pound) butternut squash - peeled, seeded, and cubed; 2 (32 ounce) cartons Swanson(R) Chicken Stock, divided; 1 teaspoon ground thyme; 1/2 teaspoon dried sage; 1/8 teaspoon cayenne pepper, or to taste (optional); salt and pepper to taste

Servings: persons

2 tablespoons olive oil, divided
4 ounces thinly sliced prosciutto, cut into thin strips
4 stalks celery, sliced
2 large carrots, peeled and sliced
1 onion, chopped
1 (4 pound) butternut squash - peeled, seeded, and cubed
2 (32 ounce) cartons Swanson(R) Chicken Stock, divided
1 teaspoon ground thyme
1/2 teaspoon dried sage
1/8 teaspoon cayenne pepper, or to taste (optional)
salt and pepper to taste

1
Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Cook prosciutto strips until crispy, 8 to 10 minutes. Drain on paper towels.
2
Heat remaining 1 tablespoon olive oil in the same pot over medium-high heat. Add celery, carrots, and onion; saute until vegetables begin to soften, about 10 minutes. Add butternut squash. Pour in chicken stock to cover vegetables (you will not use both boxes of stock here). Season with thyme, sage, cayenne pepper, salt, and pepper. Bring to a boil, reduce heat to low and simmer until vegetables are tender, about 30 minutes. Remove from heat.
3
Let soup cool slightly. Blend with an immersion blender. Add more chicken stock to thin to desired consistency.
4
Ladle soup into bowls and top with crispy prosciutto.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 4 ounces thinly sliced prosciutto, cut into thin strips, 4 stalks celery, sliced, 2 large carrots, peeled and sliced, and more.

Yes, Butternut Squash Soup With Crispy Prosciutto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Soup With Crispy Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions