Prosciutto Butternut Squash Soup
Elevate your soup game with this luxurious Prosciutto Butternut Squash Soup, a cozy blend of velvety roasted butternut squash, creamy heavy cream, and a touch of warm nutmeg for an irresistible depth of flavor. This seasonal favorite is taken to the next level with the addition of crispy, savory prosciutto, adding a delightful crunch and umami contrast to every spoonful. Perfectly seasoned and easy to prepare, this soup comes together in just over an hour, making it an excellent choice for a comforting weeknight meal or an elegant starter for special occasions. Garnished with fresh thyme, it’s as visually appealing as it is delicious. Ideal for fall and winter, this gluten-free soup is a showstopper that combines wholesome ingredients with gourmet flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1 medium carrot
- 4 cups chicken or vegetable broth
- 0.5 cup heavy cream
- 4 slices prosciutto
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 1 teaspoon fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side up on a baking sheet, drizzle with 1 tablespoon of olive oil, and season lightly with salt and pepper.
Roast the squash in the oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Dice the onion, carrot, and garlic. Add the onion and carrot to the pot and cook for 5-7 minutes until softened and fragrant.
Add the garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
Once the squash is roasted and cool enough to handle, scoop the flesh out of the skin and add it to the pot along with the chicken or vegetable broth. Bring the mixture to a gentle simmer.
Reduce the heat and let the soup simmer for 10 minutes to allow the flavors to meld together.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree until creamy.
Stir in the heavy cream, nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
Fry the prosciutto slices in a dry skillet over medium heat until crispy, about 2-3 minutes per side. Remove and place on a paper towel to drain any excess grease.
Ladle the soup into bowls and top with crumbled crispy prosciutto. Garnish with fresh thyme if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 6650 mg | 289% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 26.8 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3241 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
