Butternut Squash Soup with Crispy Prosciutto Topping

Follow our step-by-step guide on how to make Butternut Squash Soup with Crispy Prosciutto Topping.

1. Step 1

   Begin by warming a tablespoon of olive oil in a spacious soup pot over medium-high heat.

2. Step 2

   Introduce the prosciutto strips and let them sizzle until they turn crispy, which should take around 8 to 10 minutes.

3. Step 3

   Once they’re perfectly golden, transfer the prosciutto to paper towels to drain excess oil.

4. Step 4

   In the same pot, add another tablespoon of olive oil and heat it up.

5. Step 5

   Toss in the sliced celery, carrots, and chopped onion, sautéing the mix until the vegetables soften, roughly 10 minutes.

6. Step 6

   Next, incorporate the cubed butternut squash and pour in enough chicken stock to submerge the veggies—no need to use both cartons.

7. Step 7

   Season the mixture with thyme, sage, cayenne pepper if you like a kick, salt, and pepper.

8. Step 8

   Bring everything to a boil, then lower the heat and let it simmer until the vegetables are tender, about 30 minutes.

9. Step 9

   Once done, remove the pot from the heat and allow the soup to cool slightly.

10. Step 10

    For a velvety texture, use an immersion blender to puree the soup until smooth.

11. Step 11

    If it’s thicker than you prefer, simply stir in more chicken stock until you reach your desired consistency.

12. Step 12

    Finally, ladle the soup into bowls and crown each serving with the crispy prosciutto for a delightful crunch.

13. Step 13

    Enjoy this comforting bowl of goodness that warms both the heart and soul!.