Roasted Butternut Squash Soup with Crispy Prosciutto and Sage
Now that it’s fall, there’s an abundance of hearty vegetables such as different squash varieties that make great soups (root vegetables, too). This recipe can be customized in multiple different ways and is perfect for the colder weather. Opinel’s line up of sturdy peelers and knives are great for peeling and cutting the vegetables.
- 2 butternut squash, halved and roasted
- 1 yellow onion, chopped
- 3 medium carrots, chopped
- 4 cloves garlic cloves
- 1 Tbsp chopped Calabrian chilis (optional if you don’t like heat)
- 3 Tbsp olive oil
- 1 Tbsp butter
- ½ tsp smoked paprika
- ½ tsp turmeric
- ½ tsp cumin
- 1/4 tsp grated nutmeg
- 6 cups ginger chicken bone broth
- Pinch saffron
- 4-6 sage leaves
- 2 sprigs rosemary
- 1 bay leaf
- 1/2 cup heavy cream
- Salt and pepper
- Crispy sage (for garnish)
- Crispy prosciutto (for garnish)
- Sourdough croutons (for garnish)
Preheat oven to 400 degrees and place halved butternut squash face down on a sheet tray with olive oil and salt. Roast until tender for about 20-25 minutes. Remove and set aside until cool enough to scoop the squash out (discard seeds.)
In a medium-large Dutch oven, add olive oil and butter sauté onions, carrots, chilis and garlic together until tender and fragrant, about 10-15 minutes. Season with salt and pepper. Add the spices and continue to cook for another 5 minutes.
Remove squash meat from the skin and add to the Dutch oven. Mix and cook together until fully combined. Next, add ginger chicken bone broth. Add the saffron, bay leaf, rosemary and sage and let simmer for 20-30 minutes.
Once the soup is simmered and well combined, blend in batched to desired consistency. You can either use an emersion blender or blend in batches in a regular blender. Add blended soup back to the pot and add heavy cream. Let cook together on low for 10-15 minutes. Check for seasonings; add salt and pepper to taste.
Once soup is cooked to desired consistency, remove from heat and dish up. Add crispy fried sage, croutons, crispy prosciutto, extra cream, extra virgin olive oil and flaky salt for garnish.
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Recipe courtesy of Chef Mike
, a private chef based in Chicago, Illinois, and the Opinel Culinary Ambassador
. Along with seasonally focused recipes, Chef Mike will spend the next few months offering up tips and tricks for cooking at home and outside with Opinel. See more recipes from Chef Mike here