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Butternut Squash Soup with Crispy Prosciutto
Butternut Squash Soup with Crispy Prosciutto
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Savory thyme and sage seasoned butternut squash topped with crispy prosciutto.
Ingredients:
  • 2 tablespoons olive oil, divided
  • 4 ounces thinly sliced prosciutto, cut into thin strips
  • 4 stalks celery, sliced
  • 2 large carrots, peeled and sliced
  • 1 (4 pound) butternut squash - peeled, seeded, and cubed
  • 2 (32 ounce) cartons Swanson® Chicken Stock, divided
  • 1 teaspoon ground thyme
  • 0.5 teaspoon dried sage
  • 0.125 teaspoon cayenne pepper, or to taste
Instructions:
  • In a large soup pot over medium-high heat, warm 1 tablespoon of olive oil. Crisp up prosciutto strips until they are golden and crunchy, which should take around 8 to 10 minutes. Remove and drain on paper towels.
  • In the same pot, heat the remaining olive oil over medium-high heat. Sauté celery, carrots, and onion until they begin to soften, about 10 minutes. Add butternut squash, pour in enough chicken stock to cover the vegetables, and season with thyme, sage, cayenne pepper, salt, and pepper. Bring to a boil, then simmer on low heat until vegetables are tender, about 30 minutes. Remove from heat.
  • Allow the soup to slightly cool. Use an immersion blender to puree it to a smooth consistency. Adjust the thickness by adding more chicken stock until it reaches your preferred texture.
  • Serve the soup in bowls and garnish with crispy prosciutto.

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