Sliced prosciutto, cooked until crisp, adds delightful crunch and salty flavor to the smooth and creamy texture of this comforting soup.
Roasted Butternut Squash Soup with Crispy Prosciutto
Serves: Approximately 4 cups
Ingredients
- 6 cups cubed peeled butternut squash
- 1 cup chopped yellow onion
- ¼ cup olive oil, divided
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 2 cups low-sodium chicken broth, warm
- ½ teaspoon seasoned salt
- ½ teaspoon smoked paprika
- 1 (3-ounce) package sliced prosciutto
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- Arrange squash and onion in a single layer on prepared baking sheet. Drizzle with 2 tablespoons olive oil, stirring gently to coat. Sprinkle with fine sea salt and pepper.
- Bake until squash is lightly golden on edges, 20 to 24 minutes. Let cool for 5 minutes.
- In the work bowl of a food processor, pulse cooled squash mixture until roughly chopped. With processor running, slowly add chicken broth to squash mixture, processing until smooth. Add seasoned salt and smoked paprika, pulsing to combine.
- In a nonstick skillet, heat remaining 2 tablespoons olive oil over medium heat. Add prosciutto slices to skillet; cook until they begin to crisp, approximately 1 minute, turning each slice as needed. Drain on paper towels. Crumble over individual servings of soup. Serve immediately.
Notes
Make-Ahead Tip: Soup can be made up to 3 days in advance, placed in a covered container, and refrigerated until needed. Reheat over low heat, adding more warm chicken broth to thin, if necessary.
