For an even richer flavor, roast the butternut squash in the oven before adding it to the soup. A swirl of crème fraîche or a drizzle of balsamic glaze can add a touch of elegance to the finished dish. Adjust the amount of cayenne pepper to control the level of heat in the soup. Vegetarian Variation: Omit the prosciutto and use vegetable broth instead of chicken stock for a delicious vegetarian option.
Butternut Squash Soup with Crispy Prosciutto
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS15
A velvety butternut squash soup, infused with aromatic spices and crowned with delicate, crispy prosciutto for a delightful textural contrast. This is autumn comfort in a bowl.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol13 mg
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Fiber6 g
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Protein9 g
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Saturated Fat2 g
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Sodium814 mg
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Sugar8 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. (2 minutes)
02
StepAdd the prosciutto strips and cook until perfectly crispy, about 8 to 10 minutes. Remove and drain on paper towels to maintain their crunch. (10 minutes)
03
StepIn the same pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add celery, carrots, and onion and sauté until the vegetables begin to soften, approximately 10 minutes. (10 minutes)
04
StepAdd the cubed butternut squash. Pour in enough chicken stock to cover the vegetables (you may not need both cartons). Season with thyme, sage, cayenne pepper, salt, and pepper. (5 minutes)
05
StepBring the mixture to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 30 minutes. (30 minutes)
06
StepRemove the pot from the heat and allow the soup to cool slightly. (10 minutes)
07
StepUsing an immersion blender, carefully blend the soup until it is smooth and creamy. For a thinner consistency, add more chicken stock as needed.
08
StepLadle the soup into bowls and generously top with the crispy prosciutto. Serve immediately and enjoy!
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Conrad Lang
Jun 20, 2025The crispy prosciutto is a game changer!
Margret Tromp
Jun 20, 2025I used vegetable broth instead of chicken broth and it was still amazing!
Daniella Hickle
Jun 18, 2025I added a swirl of cream at the end for extra richness.
Brandt Jones
Jun 18, 2025The cayenne pepper adds just the right amount of kick.
Corine Mclaughlin
Jun 18, 2025I roasted the squash first, and it made a huge difference in flavor!
Carley Stroman
Jun 17, 2025Easy to follow recipe and a crowd-pleaser.
Winifred Davis
Jun 10, 2025Absolutely delicious! The crispy prosciutto is the perfect complement to the sweet squash.
Beverly Jaskolski
Jun 7, 2025This will definitely be a regular on our fall menu.
Regan Olson
May 31, 2025Such a comforting and flavorful soup.
Robin Jenkins
May 23, 2025My family loved this soup, even my picky eaters!