Recipes Soups Basics Butternut Squash Soup with Crispy Prosciutto

Butternut Squash Soup with Crispy Prosciutto

Butternut Squash Soup with Crispy Prosciutto is rated 5.0 out of 5 by 2.
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Prep Time: 35 minutes
Cook Time: 50 minutes
Servings: 12

In this recipe, caramelized pears add a sweet note to classic butternut squash soup. Thin slices of prosciutto—an air-dried, salt-cured ham from Italy—are baked until crispy and used as a savory garnish. They provide a pleasing textural contrast to the velvety soup, while lending just the right amount of saltiness and savor. The soup calls for our ready-to-use organic butternut squash puree, which is enhanced with a classic mirepoix and fragrant spices.

Ingredients:

  • 8 oz. thinly sliced prosciutto
  • 5 Tbs. unsalted butter
  • 4 red Anjou pears, cored and cut into 1/4-inch slices
  • 4 celery stalks, cut into 1/2-inch dice
  • 2 yellow onions, cut into 1/2-inch dice
  • 6 garlic cloves, minced
  • 2 jars (each 2 lb.) butternut squash puree
  • 4 cups chicken broth, plus more if needed
  • 2 tsp. minced fresh thyme
  • Kosher salt and freshly ground pepper, to taste
  • 1 cup half-and-half

Directions:

Preheat an oven to 350°F.

Arrange the prosciutto slices in a single layer on 2 baking sheets and bake until crisp, about 20 minutes. Transfer the baking sheets to wire racks and let the prosciutto cool completely.

Meanwhile, in a 5 1/2-quart Dutch oven over medium-high heat, melt 2 Tbs. of the butter. Add enough pear slices to form a single layer and cook, turning once, until caramelized on both sides, 4 to 5 minutes total. Transfer to a plate. Repeat to cook the remaining pears.

In the same pot over medium heat, melt the remaining 3 Tbs. butter. Add the celery and onions and cook, stirring occasionally, until softened, about 10 minutes. 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 medium-low and simmer for 10 minutes.

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.

Variation: If you cannot find prosciutto, use 8 oz. bacon, cooked until crispy and coarsely chopped.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from HAPPY HOLIDAY ALL-STAR!! Tried this soup as a change for Thanksgiving. Just follow the recipe and WOW...All-Star! My family and friends couldn't get enough of this as a appetizer and I'm definitely going to make it a tradition for now on. The only change I did was use a immersion blender right in the pot with no problems. Thanks WS.
Date published: 2016-11-09
Rated 5 out of 5 by from Perfect for Thanksgiving I made this soup as an appetizer for a Thanksgiving dinner. It was so fantastic. My guests loved it. The pear and the prosciutto are wonderful compliments. This soup can also be served Vegetarian (like me) for those guests that don't eat meat. Easy to make! Best with Prosciutto di parma
Date published: 2012-05-28
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