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: 8 oz. thinly sliced prosciutto; 5 Tbs. unsalted butter; 4 red Anjou pears, cored and cut into 1/4-inch slices; 4 celery stalks, cut into 1/2-inch dice; 2 yellow onions, cut into 1/2-inch dice; 6 garlic cloves, minced; 2 jars (each 2 lb.) butternut squash puree; 4 cups chicken broth, plus more if needed; 2 tsp. minced fresh thyme; Kosher salt and freshly ground pepper, to taste; 1 cup half-and-half

Servings: persons

8 oz. thinly sliced prosciutto
5 Tbs. unsalted butter
4 red Anjou pears, cored and cut into 1/4-inch slices
4 celery stalks, cut into 1/2-inch dice
2 yellow onions, cut into 1/2-inch dice
6 garlic cloves, minced
2 jars (each 2 lb.) butternut squash puree
4 cups chicken broth, plus more if needed
2 tsp. minced fresh thyme
Kosher salt and freshly ground pepper, to taste
1 cup half-and-half

1
Preheat an oven to 350 F.
2
Arrange the prosciutto slices in a single layer on 2 baking sheets and bake until crisp, about 20 minutes. Transfer the baking sheets to wire racks and let the prosciutto cool completely.
3
Meanwhile, in a 5 1/2-quart Dutch oven over medium-high heat, melt 2 Tbs. of the butter. Add enough pear slices to form a single layer and cook, turning once, until caramelized on both sides, 4 to 5 minutes total. Transfer to a plate. Repeat to cook the remaining slices.
4
In the same pot over medium heat, melt the remaining 3 Tbs. butter. Add the celery and onions and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook for 30 seconds. Stir in the butternut squash puree, the 4 cups of broth, thyme, half of the pears, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes.
5
Using a blender, puree the soup in batches until smooth. Return the soup to the pot and stir in the half-and-half. Add more broth is needed to reach the desired consistency. Ladle the soup into bowls. Garnish with the prosciutto and remaining pear slices. Serve immediately.

1913

kcal

Calories

151

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 8 oz. thinly sliced prosciutto, 5 Tbs. unsalted butter, 4 red Anjou pears, cored and cut into 1/4-inch slices, 4 celery stalks, cut into 1/2-inch dice, 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.

Butternut Squash Soup With Crispy Prosciutto

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