Butternut Squash Soup With Crispy Prosciutto

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Butternut Squash Soup With Crispy Prosciutto Recipe

Welcome to easycrispyrecipes.com! Today, we’re diving into a delightful and heartwarming recipe that’s perfect for any season: Butternut Squash Soup With Crispy Prosciutto. This rich, savory soup combines the natural sweetness of roasted butternut squash with the salty crunch of prosciutto, creating a symphony of flavors that’s sure to impress. Butternut squash soup has been cherished for its comforting qualities and nutritional benefits, making it a staple in many households. Let’s explore this delicious recipe and learn some interesting facts along the way!

Ingredients

For the Soup

  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream for a richer taste)
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

For the Crispy Prosciutto

  • 6 slices prosciutto
  • 1 tablespoon olive oil

Optional Garnishes

  • Fresh parsley, chopped
  • Croutons
  • A dollop of sour cream or yogurt

Instructions

Step 1: Roast the Butternut Squash

  1. Preheat your oven to 400°F (200°C).
  2. Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper.
  3. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized.

Step 2: Prepare the Soup Base

  1. While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat.
  2. Add the diced onion and cook until it becomes translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 3: Blend the Soup

  1. Once the butternut squash is done roasting, add it to the pot with the onions and garlic.
  2. Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
  3. Using an immersion blender (or transferring the mixture to a countertop blender in batches), blend the soup until smooth and creamy.
  4. Stir in the coconut milk, ground nutmeg, and ground cumin. Season with salt and pepper to taste.
  5. Simmer for another 5 minutes, allowing the flavors to combine fully.

Step 4: Make the Crispy Prosciutto

  1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  2. Add the prosciutto slices and cook until they become crispy, about 2-3 minutes per side. Remove from the skillet and let them drain on paper towels.

Step 5: Serve and Garnish

  1. Ladle the soup into bowls.
  2. Crumble the crispy prosciutto over the top.
  3. Garnish with fresh parsley, croutons, or a dollop of sour cream or yogurt, if desired.

Tips and Variations

Cooking Tips

  • Roasting for Flavor: Roasting the butternut squash enhances its natural sweetness and adds a depth of flavor to the soup.
  • Blending Options: For a smoother texture, blend the soup in batches in a countertop blender. Be sure to let it cool slightly before blending to avoid hot splashes.
  • Consistency Control: Adjust the consistency by adding more vegetable broth if you prefer a thinner soup, or less if you like it thicker.

Variations and Substitutions

  • Butternut Squash Soup with Bacon: Substitute crispy prosciutto with bacon for a different smoky flavor.
  • Butternut Squash Soup with Coconut Milk: Use coconut milk for a dairy-free version that adds a hint of tropical flavor.
  • Savory Butternut Squash Soup: Add a teaspoon of sage and thyme for a more herbaceous profile.
  • Butternut Squash and Sour Cream Soup: Stir in a dollop of sour cream for a tangy twist.
  • Spicy Butternut Squash Soup with Bacon: Add a pinch of cayenne pepper or chili flakes for some heat.

Dietary Options

  • Vegan Option: Make it a vegan roasted butternut squash soup by omitting the prosciutto and using coconut milk instead of cream.
  • Quick Butternut Squash Soup: Use pre-cubed butternut squash from the store to save prep time.

Nutritional Information (Per Serving)

  • Calories: 220
  • Protein: 6g
  • Carbohydrates: 30g
  • Dietary Fiber: 6g
  • Sugars: 8g
  • Fat: 10g
  • Saturated Fat: 4g
  • Sodium: 700mg

Conclusion

This Butternut Squash Soup With Crispy Prosciutto is a wonderful dish that brings together the creamy texture of roasted butternut squash and the delightful crunch of crispy prosciutto. Whether you’re looking for a comforting meal on a cold day or a delicious starter for a dinner party, this soup is sure to satisfy. We hope you enjoy making and savoring this recipe as much as we do!

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