Butternut Squash Soup with Crispy Prosciutto
In this recipe, caramelized pears add a sweet note to classic butternut squash soup. Thin slices of prosciutto—an air-dried, salt-cured ham from Italy—are baked until crispy and used as a savory garnish. They provide a pleasing textural contrast to the velvety soup, while lending just the right amount of saltiness and savor. The soup calls for our ready-to-use organic butternut squash puree, which is enhanced with a classic mirepoix and fragrant spices.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Onion | 1 medium (110g) | 44 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz. thinly sliced prosciutto
- 5 Tbs. unsalted butter
- 4 red Anjou pears, cored and cut into 1/4-inch slices
- 4 celery stalks, cut into 1/2-inch dice
- 2 yellow onions, cut into 1/2-inch dice
- 6 garlic cloves, minced
- 2 jars (each 2 lb.) butternut squash puree
- 4 cups chicken broth, plus more if needed
- 2 tsp. minced fresh thyme
- Kosher salt and freshly ground pepper, to taste
- 1 cup half-and-half