BUTTERNUT SQUASH AND PEAR SOUP
Steps:
- 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.) Using an immersion blender, puree the soup. Add a dash of vermouth, season with salt and pepper to taste. To serve, garnish with sour cream, whole cream, sage, and grated frozen prosciutto.
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