Ingredients: |
Ingredients: 8 oz. thinly sliced prosciutto
5 Tbs. unsalted butter
1 tbsp extra virgin olive oil
2 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
1 large butternut squash, peeled, seeds removed, cut into 1/2 inch dice
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
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Directions: |
Directions:1. Preheat oven to 350º
2. 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.
3. Meanwhile, in large saucepan, heat olive oil over medium high heat. Add butternut squash, cover and cook, stirring frequently until soft about 10-15 minutes. Remove from heat and set aside.
4. In dutch oven or large pot 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.
5. 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, the 4 cups broth, thyme, pears, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes.
6. 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.
7. Break prosciutto into small bits and sprinkle onto soup as a garnish. Serve immediately. |
This recipe for Butternut Squash Soup with Crispy Prosciutto is from