Butternut Squash Soup With Prosciutto Chips


Level: Super Easy

  • 1 medium butternut squash, peeled and chopped (do yourself a favor and buy it this way)
  • 1 medium-size pear, peeled and chopped
  • 1 medium onion, chopped
  • 2 tbsp extra virgin olive oil
  • 3 cups vegetable stock or chicken stock
  • Salt
  • Black Pepper
  • Thinly sliced Prosciutto di Parma


  1. Preheat the oven to 350°F
  2. Line a baking sheet with parchment paper or a silicone mat, and place the prosciutto in a single layer on top.
  3. Bake prosciutto for 10-15 minutes until crispy. Set aside.
  4. In a saucepan, add the olive oil with the chopped onion, butternut squash, and pears and sauté lightly for approximately 10 mins (don’t brown).
  5. Then add the vegetable stock bring it to a boil
  6. Then simmer on low heat for another 15 mins.
  7. Season with salt and pepper to taste and blend it.
  8. Serve with crispy prosciutto on top.
  9. Optional garnish: heavy cream (as photographed)

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