ROASTED BUTTERNUT SQUASH SOUP
Makes approximately 2 quarts
2 Butternut squash (about 3 ½ pounds)
Peeled and cut into 1-inch cubes
¼ cup olive oil
2 tbsps olive oil
2 tbsps melted butter
Salt and pepper to taste
1 large sweet potato, peeled and cut into 1 inch cubes
1 large sweet onion, peeled and finely diced
4-6 slices thinly sliced prosciutto
½ tsp ground ginger
¼ tsp ground cardamom
2 tbsps fresh thyme, finely chopped or 2 tsps dried.
1 tbsp fresh sage, finely chopped or 1 tsp dried
4 cups chicken or vegetable broth
1 ½ cups buttermilk
4 tbsps sour cream
1 tbsp milk
Preheat oven to 400F
Toss squash and sweet potato in a large bowl with ¼ cup olive oil, butter and salt and pepper. Transfer to a large baking sheet or a large dish in a single layer and roast until caramelized and tender about 30-35 minutes.
Meanwhile, heat 2 tbsps olive oil in a tall stockpot over medium heat. Add the prosciutto and cook until the prosciutto is very crispy and deep red. With a slotted spoon transfer to paper towels and set aside.
To the pot add the onion and cook until translucent and fragrant, about 15 minutes. Remove pot from the heat until the squash is done. When squash and sweet potato are cooked through, remove from oven and puree. Add to the stockpot and return pot to the stove. Add chicken broth and herbs and stir until combined and heated through. Puree mixture in batches again in a food processor or with a hand mixer. Return to pot and slowly stir in buttermilk and cook at a low simmer until combined and to desired temperature.
Combine sour cream with the milk stirring until combined, adding more milk if necessary. Ladle soup into bowls and swirl sour cream mixture over the soup in a decorative pattern. Top with crumbled prosciutto and serve with some crusty warm bread.