Best Butternut Squash Soup With Crispy Prosciutto Recipes

BUTTERNUT SQUASH SOUP WITH CRISPY PROSCIUTTO

Butternut Squash Soup with Crispy Prosciutto image

Butternut squash pureed with spices and topped with crispy prosciutto.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 1h10m

Yield 8

Number Of Ingredients 11

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® Chicken Stock, divided
1 teaspoon ground thyme
½ teaspoon dried sage
⅛ teaspoon cayenne pepper, or to taste
salt and pepper to taste

Steps:

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.
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.
Let soup cool slightly. Blend with an immersion blender. Add more chicken stock to thin to desired consistency.
Ladle soup into bowls and top with crispy prosciutto.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 31.2 g, Cholesterol 12.5 mg, Fat 8.2 g, Fiber 5.6 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 813.9 mg, Sugar 7.7 g

BUTTERNUT SQUASH SOUP WITH CRISPY PROSCIUTTO RECIPE

Butternut Squash Soup with Crispy Prosciutto Recipe image

Provided by pattynorman1947

Number Of Ingredients 11

Ingredients

8 oz thinly sliced prosciutto
5 TBSP 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

Steps:

Preheat oven 350 Arrange the prosciutto slices in a single layer on a 2 baking sheets and bake until crisp about 20 mins. Transfer the baking sheets to wire racks and let the prosciutto cool completely. Meanwhile, in a 5 1/2 quart Dutch oven over med high heat, melt 2 TBSP of the butter. Add enough pear slices to form a single layer and cook, turning once, until caramelized on both sides, 4-5 minutes total. Transfer to a plate. Repeat to cook the remaining pears. In the same pot over med heat, melt the remaining 3 TBSP butter. Add the celery and onions and cook, stirring occasionally, until softened, about 10 mins. Add the garlic and cook for 30 seconds. Stir in the butternut squash puree, the 4 cups broth, thyme, half of the pears, salt and pepper. Bring to a boil, reduce the heat to med low and simmer for 10 mins. 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 if needed to reach the desired consistency. Ladle the soup into bowls, garnish with the prosciutto and remaining pear slices. Serve immediately. Serves 12