Winter Squash Soup with Prosciutto and Sage
- 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 (¼-inch-thick) prosciutto, chopped (about ½ cup)
- 1 tablespoon finely chopped fresh sage or 1½
- teaspoons dried sage
- ¼ teaspoon salt
- ¼ teaspoon freshly ground white pepper
Instructions:
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.