Description
This rich and creamy butternut squash soup is topped with crispy prosciutto for a delightful flavor contrast.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup heavy cream
- 4 ounces prosciutto, sliced thin
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onions and cook until translucent, about 5 minutes.
- Stir in the garlic and cook for another minute.
- Add the cubed butternut squash, broth, cinnamon, and nutmeg. Bring to a boil.
- Reduce heat and simmer until the squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Meanwhile, in a skillet, cook the prosciutto until crispy.
- Serve the soup hot, topped with crispy prosciutto.
Notes
- For a vegetarian version, omit the prosciutto.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg