Butternut Squash Leek Soup with Crispy Prosciutto and Creme Fraîche
Creamy butternut squash and leek soup topped with crispy prosciutto and creme fraîche. This elegant soup comes together in less than an hour! The soup is naturally creamy, yet nutritious and versatile. If you want to make this vegetarian or vegan friendly, simply swap the chicken stock for vegetable broth.
Equipment
Ingredients
- 6 Prosciutto di Parma slices optional
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (30g) unsalted butter
- ½ medium yellow onion finely diced
- 2 large leeks white and light green parts only, thinly sliced, roughly 6 ounces
- 2 large garlic cloves finely minced
- 2 teaspoons finely chopped fresh thyme leaves about 3 to 4 sprigs
- 2½-3 lb whole butternut squash peeled and chopped into ¾-inch chunks
- 1 quart (4 cups; 960 mL) low-sodium chicken or vegetable broth
- kosher salt
- freshly ground black pepper
- 1 teaspoon fresh lime juice see recipe notes
Garnishes:
- creme fraîche for dolloping
Instructions
- Prepare the Crispy Prosciutto Slices: Preheat the oven to 375°F (190°C) with a rack in the center position. Line a half sheet pan with parchment paper or foil. Carefully lay the prosciutto slices flat onto the lined sheet pan, leaving space between them. Bake the prosciutto, flipping halfway, for 15 to 20 minutes or until they are very crispy and have darken in color. Place slices on a paper-towel lined plate to absorb any excess oil and set aside to cool while you finish preparing the soup.
- Make the Butternut Squash Leek Soup: Heat the olive oil and butter in a large soup pot over medium-low heat, or until it just begins to bubble and sizzle slightly. Add the chopped onion and leeks, a pinch of salt, cover, and sauté over medium-low heat for 8 to 10 minutes, stirring every few minutes, until the onions and leek are very soft and translucent. Uncover the pot, add the garlic and thyme and saute for another 1 to 2 minutes, stirring constantly.
- Add the chopped butternut squash and sauté for an additional 2 to 3 minutes. Add the chicken broth and bring to a boil. Reduce heat to low and simmer the soup, uncovered, for 20 to 30 minutes or until the squash is very tender.
- Carefully transfer the soup to a high-powered blender, such as a Vitamix, and pureé until very smooth. Return the soup to the pot and simmer for an additional 10 to 15 minutes or until it has thickened slightly. Season to taste with salt and pepper (soups usually need quite a heavy hand of salt to be well-balanced) and stir in the lime juice. Serve the soup piping hot with a slice of crispy prosciutto and a dollop of creme fraiche.
Tips for Success:
- Fresh lime juice is one of my favorite ‘trick’ ingredients for soups! It is a bit more delicate than lemon, and helps balance flavors extremely well. If you don’t have it on hand, feel free to leave it out.
Serving: 1serving, Calories: 244kcal, Carbohydrates: 23g, Protein: 15g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Cholesterol: 43mg, Sodium: 773mg, Fiber: 6g, Sugar: 6g