Ok, I’ve already admitted to my butternut squash obsession. I can’t believe I haven’t really discovered it before now! I love this combination of squash, shallot or onion and sage and have used it in pasta and risotto. I haven’t gotten tired of it yet. Eventually I’ll get more creative but in the meantime I’m feeding my addiction.
- Butternut Squash, 2 medium
- Prosciutto, 3 or 4 ounces
- Sweet Onion, one medium
- Sage, 2 or 3 tablesppons fresh snipped or dry equivalent
- White Wine. about a cup
- Chicken Stock, several cups
- Cream, 1/2 to 1 cup
Dice the prosciutto.Slice the onion into thin rings.Heat a small bit of olive oil over medium heat and add the prosciutto. Cook, stirring occasionally, until it gets a little crispy.Meanwhile, peel the squash.Snip the sage.Remove the prosciutto from the pot and set it aside. Add the onion and sage and cook, stirring occasionally, until the onion starts to brown.While the onion is cooking cut the squash into chunks.Once the onion is browning add the wine and stir to deglaze the pot.Add the squash and enough stock to almost cover it. Simmer until the squash is tender, stirring every now and then.Puree the soup. Leave a bit unpureed if you want a few chunks of squash for texture.Return the soup to the pot and stir in the prosciutto.Stir in the cream and heat a few minutes over low heat.Serve! We enjoyed it with these Ham and Pear Sandwiches.