Butternut Squash and Sweet Potato Soup with Prosciutto
A fall/winter soup great for any occasion (think thanksgiving leftovers) that's anything but dull.
Yield: 8 Servings Ready in 45 minutes
15 people trying soon
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|4 tblspButter; melted|
|4 cupsButternut squash; baked soft|
|1 cupsweet potato; baked soft|
|1 1/4 cuponion; chopped|
|1/4 cupprosciutto; fried/ chopped|
|1 tspGround black pepper|
|1/2 packagecream cheese; melted|
|2 cupschicken broth|
|1 tbspChili powder|
|1 tsprosemary; ground|
|1 cupWhole milk|
|1 tspginger minced|
|1 tbspsmoked paprika|
|3 tbspSesame Oil|
Butternut Squash and Sweet Potato Soup with Prosciutto Preparation
Preheat oven to 350(F) degrees.
cut butternut squash in half (long ways), clean out seeds. Set aside
wash sweet potato. Poke squash and sweet potato with fork. Wrap sweet potato in foil and place squash on a cooking sheet, put both in oven for 50min until soft.
Chop onion, put aside.
in large pot melt butter, add onion and saute till clear (about 7 min). Add salt, pepper, ginger, smoked paprika, chili powder, sesame oil rosemary and prosciutto saute for 5 min on low.
add squash and sweet potato (scoop out soft flesh out of the skins and discard the skins). Add broth, water, milk and cream cheese and let simmer on low heat for 1 hour stirring occasionally. Let cool for 1 hour before putting in the blender separating it in 3 different batches.
Don't over do it on the prosciutto! Its supposed to just add a hint of flavor, not take over the dish!
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Butternut Squash and Sweet Potato Soup with Prosciutto Reviews
I also added a little sriracha to add a little kick!
1 years, 5 months, 2 weeks, 3 days, 20 hours, 20 minutes ago
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