Description
A creamy and flavorful butternut squash soup topped with crispy prosciutto, perfect for a cozy meal.
Ingredients
Scale
- 2 medium butternut squash (about 3 pounds total), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 4 ounces prosciutto, sliced thin
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F. Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute.
- Stir in the roasted butternut squash, vegetable broth, cumin, and cinnamon. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Return the soup to low heat, stir in the heavy cream, and adjust seasoning with salt and pepper as needed.
- While the soup is warming, place the prosciutto slices on a baking sheet and bake in the oven for about 10-12 minutes, or until crispy. Remove and let cool slightly, then crumble into pieces.
- Serve the soup hot, garnished with crispy prosciutto and chopped parsley.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the soup.
- Substitute the heavy cream with coconut milk for a dairy-free version, and adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg