BUTTERNUT SQUASH SOUP WITH CRISPY PROSCIUTTO
Butternut squash pureed with spices and topped with crispy prosciutto.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Cook prosciutto strips until crispy, 8 to 10 minutes. Drain on paper towels.
- Heat remaining 1 tablespoon olive oil in the same pot over medium-high heat. Add celery, carrots, and onion; saute until vegetables begin to soften, about 10 minutes. Add butternut squash. Pour in chicken stock to cover vegetables (you will not use both boxes of stock here). Season with thyme, sage, cayenne pepper, salt, and pepper. Bring to a boil, reduce heat to low and simmer until vegetables are tender, about 30 minutes. Remove from heat.
- Let soup cool slightly. Blend with an immersion blender. Add more chicken stock to thin to desired consistency.
- Ladle soup into bowls and top with crispy prosciutto.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 31.2 g, Cholesterol 12.5 mg, Fat 8.2 g, Fiber 5.6 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 813.9 mg, Sugar 7.7 g
BUTTERNUT SQUASH NOODLES WITH PROSCIUTTO AND SAGE
With the help of a spiralizer, butternut squash becomes the noodles in this sweet-and-savory, satisfying dish that's impressive enough for a dinner party, but easy enough for a weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Cut the bulbous end off the squash and reserve for another use. Remove the stem, then peel the remaining squash and cut in half crosswise. Using a spiralizer, shave the squash into ribbons.
- Put the squash on a baking sheet and toss with the oil. Sprinkle generously with salt and pepper and roast until tender but still firm, 10 to 15 minutes.
- Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat until melted. Add the prosciutto in a single layer and cook until golden and curled around the edges, flipping with tongs halfway through, about 2 minutes per side. Transfer to a plate to cool, then coarsely crumble.
- Add the remaining 5 tablespoons butter to the drippings in the skillet along with the sage leaves and a pinch of salt, and cook, stirring often, until the butter is a dark brown color, about 4 minutes. Remove from the heat.
- Put the squash on a serving platter and drizzle with the butter and sage leaves. Top with the Parmesan and coarsely crumbled prosciutto. Serve immediately.
PROSCIUTTO-WRAPPED BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Position a rack in the top third of the oven and preheat to 425 degrees F. Toss the squash with the olive oil, maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Wrap half a slice of prosciutto around each squash wedge and arrange on a baking sheet.
- Roast until the prosciutto begins to soften and the squash is almost tender, about 15 minutes. Flip the squash and continue cooking until the prosciutto is browned and the squash is tender, 7 to 14 more minutes. Transfer to a platter.
- Drizzle the butternut squash with balsamic vinegar and top with basil. Serve warm or at room temperature.
BUTTERNUT SQUASH SOUP WITH CRISPY PROSCIUTTO RECIPE
Provided by pattynorman1947
Number Of Ingredients 11
Steps:
- Preheat oven 350 Arrange the prosciutto slices in a single layer on a 2 baking sheets and bake until crisp about 20 mins. Transfer the baking sheets to wire racks and let the prosciutto cool completely. Meanwhile, in a 5 1/2 quart Dutch oven over med high heat, melt 2 TBSP of the butter. Add enough pear slices to form a single layer and cook, turning once, until caramelized on both sides, 4-5 minutes total. Transfer to a plate. Repeat to cook the remaining pears. In the same pot over med heat, melt the remaining 3 TBSP butter. Add the celery and onions and cook, stirring occasionally, until softened, about 10 mins. Add the garlic and cook for 30 seconds. Stir in the butternut squash puree, the 4 cups broth, thyme, half of the pears, salt and pepper. Bring to a boil, reduce the heat to med low and simmer for 10 mins. Using a blender, puree the soup in batches until smooth. Return the soup to the pot and stir in the half and half Add more broth if needed to reach the desired consistency. Ladle the soup into bowls, garnish with the prosciutto and remaining pear slices. Serve immediately. Serves 12
ROASTED SQUASH WITH PROSCIUTTO
Not only is this roasted butternut squash delicious as is - spiked with crispy prosciutto and maple syrup - but the leftovers also are equally delicious turned into soup. Combine the leftovers with a quart or two of chicken broth, some chopped carrots and potatoes, and some leftover chicken or turkey. There is no need to buy the pricier imported prosciutto for this recipe; the more affordable domestic varieties work well.
Provided by CookingONTheSide
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper.
- In small bowl, whisk together the cinnamon, nutmeg, smoked paprika and maple syrup.
- Place the squash in a large bowl, then drizzle the maple syrup mixture over it.
- Use a large spoon to toss the squash to coat evenly.
- Add the prosciutto and toss to distribute.
- Transfer the squash to the prepared baking sheet.
- Bake for 45 minutes to 50 minutes or until the squash is lightly browned at the edges.
- Season with salt and pepper.
Nutrition Facts : Calories 173.6, Fat 0.3, SaturatedFat 0.1, Sodium 11.6, Carbohydrate 44.8, Fiber 4.7, Sugar 21, Protein 2.3
ROASTED SQUASH WITH PROSCIUTTO
Not only is this roasted butternut squash delicious as is - spiked with crispy prosciutto and maple syrup - but the leftovers are also equally delicious turned into a soup. Combine the leftovers with a litre or two of chicken broth, chopped carrots and potatoes, and leftover chicken or turkey. No need to buy the pricier imported prosciutto for this recipe; the more affordable domestic varieties work fine. It takes about 1/2 lb. prosciutto for this recipe. Also it calls for 1 Butternut squash, about 4 lbs.
Provided by Chef mariajane
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- heat oven to 400°F Line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together cinnamon, nutmeg, smoked paprika, and maple syrup.
- In a large bowl, place squash, then drizzle maple syrup mixture over it. Use a large spoon to toss squash to coat evenly. Add prosciutto and toss to distribute. Transfer sqush to prepared baking sheet.
- Bake for 45-50 minutes or until squash is lightly browned at the edges. Seasdon with salt and pepper.
Nutrition Facts : Calories 91.6, Fat 0.3, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 22.5, Fiber 1.5, Sugar 18.8, Protein 1.6
PROSCIUTTO BUTTERNUT SQUASH SOUP
Make and share this Prosciutto Butternut Squash Soup recipe from Food.com.
Provided by katii
Categories Ham
Time 25m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook squash, garlic, tomato, and onion in a saucepan for 1-2 minutes, or until moderately tender.
- Sprinkle with oregano and cook for and additional minute.
- Pour in chicken broth, reduce heat, and simmer for 8-10 minutes.
- Puree in blender until smooth.
- Stir in basil and proscuitto.
- Enjoy!
Nutrition Facts : Calories 64.8, Fat 0.3, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 15.7, Fiber 3, Sugar 5, Protein 2
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CREAMY BUTTERNUT SQUASH SOUP WITH CRISP PROSCIUTTO
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- Line a baking sheet with aluminum foil and set a wire cooling rack over it. Lay the slices of prosciutto on the wire rack and transfer to the oven. Bake for 12 to 14 minutes, until the prosciutto is crisp. Remove from the oven and transfer the prosciutto to paper towels, blot to remove any drippings. Reserve
- In a Dutch oven or large saucepan set over medium-high heat, add the olive oil and when it is heated add the chopped onion and cook, stirring often, until the onion is soft but not browned, about 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the cubed butternut squash, salt, pepper, chopped sage and the chicken broth. Increase the heat to high and bring to a boil, stirring frequently. Reduce to low and simmer for 15-20 minutes, stirring occasionally, until the squash is cooked and very soft.
- Working in batches, transfer the soup to a blender or food processor and purée until thick and very smooth. As each batch becomes smooth and creamy transfer to another saucepan and continue processing until all the vegetables are processed. Alternatively, if you have an immersion stick blender you can purée the soup right in the Dutch Oven or saucepan.
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