Butternut Squash Soup with Crispy Prosciutto
Butternut Squash Soup with Crispy Prosciutto
Save It
Rate It
Email It
Print ItSimilar Recipes
Ingredients
For 4 Person(s)
For the Soup;
- 2 tablespoons extra Virgin olive oil
- 4 ounces prosciutto slices, torn into pieces
- 4 shallots, sliced
- 1/4 teaspoon red pepper flakes
- 5 sage leaves, torn
- 5 rosemary sprigs
- 1 1/2 cups passata di pomodoro
- 1 teaspoon salt
- 1 cup water
- 40 ounces butternut squash, peeled and cut into chunks
- 3 Yukon gold potatoes, peeled and cut into chunks
- 4 cups chicken broth
- 1/4 cup fresh parsley
ADVERTISEMENT
Directions
- Put a large stock pot over a medium flame and heat the oil. Add the prosciutto in batches and sauté until crisp. Remove to a paper towel lined plate. Set aside.
- Add the shallots, red pepper flakes, sage and rosemary to the pot. Cook until the shallots have softened, about 5-7 minutes.
- Add the passata, Salt and water to the pot. Cook for 5 minutes and then add the butternut squash and potatoes.
- Add the chicken broth to the pot making sure the squash and potatoes are totally covered. If they aren’t, add enough water to the pot to cover.
- Bring to a boil, cover and simmer until the squash and potatoes are tender, about 30-40 minutes.
- Using an immersion blender, blend the soup until smooth. Serve in warm bowls topped with the crispy prosciutto.
Advertisement
Categories:
