Butternut Squash Soup With Crispy Prosciutto Recipes

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.

PROSCIUTTO-WRAPPED BUTTERNUT SQUASH

Steps:

• Position a rack in the top third of the oven and preheat to 425 degrees F. Toss the squash with the olive oil, maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Wrap half a slice of prosciutto around each squash wedge and arrange on a baking sheet.
• Roast until the prosciutto begins to soften and the squash is almost tender, about 15 minutes. Flip the squash and continue cooking until the prosciutto is browned and the squash is tender, 7 to 14 more minutes. Transfer to a platter.
• Drizzle the butternut squash with balsamic vinegar and top with basil. Serve warm or at room temperature.

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:

• Cook bacon in a large pot over medium heat, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot but do not wipe clean.
• Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, 12 to 15 minutes. Discard thyme.
• Working in batches, puree soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon. Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Recrisp bacon on a baking sheet in a preheated 300 degrees oven, about 10 minutes, while reheating soup over low heat.