Butternut Squash Soup With Crispy Prosciutto Recipes

ROASTED SQUASH WITH PROSCIUTTO

Steps:

• Heat oven to 400 degrees F.
• Line a rimmed baking sheet with parchment paper.
• In small bowl, whisk together the cinnamon, nutmeg, smoked paprika and maple syrup.
• Place the squash in a large bowl, then drizzle the maple syrup mixture over it.
• Use a large spoon to toss the squash to coat evenly.
• Add the prosciutto and toss to distribute.
• Transfer the squash to the prepared baking sheet.
• Bake for 45 minutes to 50 minutes or until the squash is lightly browned at the edges.
• Season with salt and pepper.

BUTTERNUT SQUASH SOUP WITH CRISPY PROSCIUTTO

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.

BUTTERNUT SQUASH SOUP WITH CRISPY PROSCIUTTO

Steps:

• Preheat an oven to 350 F. 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. 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. 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. 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.

BUTTERNUT SQUASH SOUP WITH CRISPY PROSCIUTTO RECIPE

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