Butternut Squash Soup with Homemade garlic Croutons and Crispy Prosciutto

dinner, lunch, Uncategorized | October 1, 2015 | By

Butternut Squash Soup with Homemade Garlicky Croutons and Crispy Proscuitto
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Ingredients
  1. 3 tbsp. olive oil, separated
  2. 1 whole butternut squash
  3. ½ medium onion, diced
  4. 2 carrots, diced
  5. 3 cups chicken stock
  6. ½ tsp. kosher salt, plus more to taste
  7. ¼ tsp. ground black pepper, plus more to taste
  8. ⅛ tsp. ground nutmeg, plus more for garnish
  9. ½ cup heavy cream
Croutons
  1. 2 slices of French Bread (1/2 inch thick, and chopped into squares)
  2. 2 TBSP butter
  3. 1 clove garlic, finely chopped
Garnish
  1. 4 slices prosciutto
Instructions
  1. 1.Heat oven to 350 degrees.
  2. 2.Cut the squash in half and remove the seeds using a spoon.
  3. 3.Line a baking sheet with tin foil and place the squash, cut-side down, on the sheet. Lightly drizzle the squash with 1 tbsp. olive oil. Place in the oven and roast for 1 to 1½ hours or until you can easily insert a fork or knife into the softened flesh of the squash. Remove from the oven and allow to cool.
  4. 4.Once cool, scoop out the flesh of the squash using a spoon and discard the skin.
  5. 5. In a medium-sized pot, add the remaining 2 tbsp. olive oil and heat over medium-high heat. Add the onion, carrots, salt, pepper and nutmeg and saute until the onions are tender, about 8-10 minutes. Then, add the squash and cook for an additional 5 minutes.
  6. 6. Add the chicken stock and bring the mixture to a boil. Once boiling, reduce heat to a low-medium and simmer until the carrots are tender, about 8-10 minutes.
  7. 7. Using a blender, food processor or immersion blender, puree the mixture until completely smooth. Once smooth, return to the pot to medium-high heat and add the heavy cream. Heat mixture until hot, but not to a boil.
  8. 8. Add nutmeg and allspice, and salt and/or pepper to taste as needed.
  9. 9. To make croutons, heat butter and garlic on stove top. Add chopped bread (when fragrant). Place in oven for 10 minutes to crisp.
  10. 10. Chop the prosciutto and fry on stovetop until slightly crispy.
  11. 11. Garnish served soup with several croutons and prosciutto.
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