Prosciutto Butternut Squash Soup Recipes

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.

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.

Steps:

• Preheat the oven to 450 degrees F. Cut the bulbous end off the squash and reserve for another use. Remove the stem, then peel the remaining squash and cut in half crosswise. Using a spiralizer, shave the squash into ribbons.
• Put the squash on a baking sheet and toss with the oil. Sprinkle generously with salt and pepper and roast until tender but still firm, 10 to 15 minutes.
• Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat until melted. Add the prosciutto in a single layer and cook until golden and curled around the edges, flipping with tongs halfway through, about 2 minutes per side. Transfer to a plate to cool, then coarsely crumble.
• Add the remaining 5 tablespoons butter to the drippings in the skillet along with the sage leaves and a pinch of salt, and cook, stirring often, until the butter is a dark brown color, about 4 minutes. Remove from the heat.
• Put the squash on a serving platter and drizzle with the butter and sage leaves. Top with the Parmesan and coarsely crumbled prosciutto. Serve immediately.

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.

Steps:

• Cook squash, garlic, tomato, and onion in a saucepan for 1-2 minutes, or until moderately tender.
• Sprinkle with oregano and cook for and additional minute.
• Pour in chicken broth, reduce heat, and simmer for 8-10 minutes.
• Puree in blender until smooth.
• Stir in basil and proscuitto.
• Enjoy!

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.