Butternut Squash and Sweet Potato Soup with Prosciutto

Butternut Squash and Sweet Potato Soup with Prosciutto

Ready in 45 minutes

A fall/winter soup great for any occasion (think thanksgiving leftovers) that's anything but dull.

"This came out very nice and I had to seize the tasting spoon from the Davinator or there would have been very little left to serve. I made a few changes to the recipe. I find sesame oil too strong so I omitted it. I used 2 shallots rather than an onion and some feta cheese instead of cream cheese. (Cream cheese is much too processed for our taste). Feta is salty, so I omitted the added salt. Photo will follow!"

- MamaDolson

Top-ranked recipe named "Butternut Squash and Sweet Potato Soup with Prosciutto"

4.5 avg, 2 review(s) 100% would make again

Ingredients

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4 tblsp Butter; melted
4 cups Butternut squash; baked soft
1 cup sweet potato; baked soft
1 1/4 cup onion; chopped
1/4 cup prosciutto; fried/ chopped
1 tsp salt
1 tsp Ground black pepper
1/2 package cream cheese; melted
4 cups water
2 cups chicken broth
1 tbsp Chili powder
1 tsp rosemary; ground
1 cup Whole milk
1 tsp ginger minced
1 tbsp smoked paprika
3 tbsp Sesame Oil

Original recipe makes 8 Servings

Servings  

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.

Reheat

Serve

Enjoy!

Notes

Don't over do it on the prosciutto! Its supposed to just add a hint of flavor, not take over the dish!

Credits

Added on Award Medal
Verified by SunnyJF
Calories Per Serving: 269 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This came out very nice and I had to seize the tasting spoon from the Davinator or there would have been very little left to serve. I made a few changes to the recipe. I find sesame oil too strong so I omitted it. I used 2 shallots rather than an onion and some feta cheese instead of cream cheese. (Cream cheese is much too processed for our taste). Feta is salty, so I omitted the added salt. Photo will follow!
MamaDolson 2 months ago
I also added a little sriracha to add a little kick!
Sarahlight 2 years ago
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