Prosciuttobutternutsquashsoup Recipes

BUTTERNUT SQUASH SOUP II

Steps:

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

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

BUTTERNUT SQUASH SOUP

Steps:

• For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
• For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.

EASY BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.