- 2 pounds winter squash
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 medium celery rib, chopped
- 2 garlic cloves, minced
- 3 cups Homemade Chicken Stock or canned¬†reduced-sodium chicken broth
- 3 ounces (¬ľ-inch-thick) prosciutto, chopped (about ¬Ĺ¬†cup)
- 1 tablespoon finely chopped fresh sage or 1¬Ĺ
- teaspoons dried sage
- ¬ľ teaspoon salt
- ¬ľ teaspoon freshly ground white pepper
This bright orange soup seems rich and creamy without a¬†drop of cream in sight. You have many choices of squash,¬†from sugar or cheese pumpkin to butternut, Hubbard, or¬†calabaza.
- Using a large, sharp knife, cut the squash into large¬†pieces. Using a large spoon, scrape away and discard any¬†fibers and seeds. Cut the squash into 1-inch pieces. Using¬†a small, sharp paring knife, pare away the thick skin. Set¬†the squash aside.
- In a Dutch oven or soup pot, melt the butter over¬†medium heat. Add the onion, carrot, and celery, cover, and¬†cook, stirring often, until the vegetables soften, about 5¬†minutes. Add the garlic and cook for 1 minute. Add the¬†squash and the stock. Bring to a boil. Reduce the heat to¬†medium-low and simmer, covered, until the squash is¬†tender when pierced with the tip of a knife, 15 to 20¬†minutes.
- In batches, transfer the soup to a blender and puree,¬†being sure to leave the lid slightly ajar so the steam can¬†escape. Return the pureed soup to the Dutch oven and add¬†the prosciutto and sage. Cook over low heat for 5 minutes¬†to blend the flavors. Season with the salt and pepper. (The¬†soup can be prepared up to 2 days ahead, cooled,¬†covered, and refrigerated. The soup will thicken when¬†chilled. Reheat over medium-low heat, stirring often and¬†thinning the soup as needed with additional chicken stock,¬†until hot, about 10 minutes.)
- Transfer the soup to a warmed soup tureen. Ladle into¬†warmed soup bowls and serve immediately.