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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|Serving Size: 1 Serving (600g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 184 (68%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 35.5mg||11 %|
|Sodium 1409.6mg||49 %|
|Potassium 495.8mg||13 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 17.2g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 269
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