Thanksgiving meal planning time has begun! You know you’re going to make a turkey, but it can be tough deciding on sides and appetizers, especially if you’re looking for something different yet festive. This Butternut Squash Soup with Prosciutto Crisps from Chrissy Teigen’s Cravings is the perfect choice. Not only does it have all the right fall flavors, scents, and colors, but a lot of this can also be done in advance. (And snacking on a few of those prosciutto chips while cooking isn’t a bad idea either.) Read on for the recipe and let us know what you think!
Butternut Squash Soup with Prosciutto Crisps
Prep time: 25 minutes
Total time: 1 hour 30 minutes
While most butternut squash soups are a little too sweet for my liking, this one is all caramelized goodness. Crisping the sage and prosciutto takes every spoonful to the next level—I love to hide half of it on the bottom of each bowl for maximum ribbed pleasure for him and her in every bite.
In a large bowl, toss together the squash, 1 tablespoon of the oil, the salt, and pepper.
In the biggest soup pot you have, heat 2 tablespoons of the oil over medium-high heat. Add half the squash, spread it out in one layer (or close to it) and let it sit there (don’t move it) until the underside gets nice and dark brown, 6 to 7 minutes. Using a metal spatula, lift the squash, scraping the bottom of the pot as much as possible, and try to flip the squash, but don’t worry if you don’t flip it all. Continue to cook the squash until the underside is browned, 5 to 6 minutes. Add just enough of the broth to dissolve the sticky bits in the pot and dump it all into a big bowl. Rinse and wipe the pot out and repeat the cooking with the remaining squash and 2 tablespoons oil, only leave this batch in the pot when it’s done.
Finely chop 4 of the sage leaves and add to the pot. Add the onion and garlic and cook, scraping the bottom of the pan to loosen those yummy browned bits, until the onions are soft and lightly golden, 9 minutes. Add the previous batch of squash and the remaining broth and bring to a boil. Reduce the heat and simmer until the squash is tender and starting to fall apart, about 25 minutes.
While the soup is simmering, in a small saucepan, heat about 1⁄2 inch of olive oil over medium heat until shimmering-hot. Working in batches of a few leaves at a time, add the sage to the hot oil and watch them crisp up; it will only take 10 to 15 seconds.
You’ll know they’re ready when they stop sizzling but are still a pretty, green, sage-y color. As each batch is done, remove and drain on paper towels.
Transfer the soup to a blender and blend until almost smooth; a few chunks are OK (do this in batches if necessary, and use a towel to protect your hand from hot splashes). Return the soup to the pot, add the cream, and simmer until warmed through, about 5 minutes.
Divide the soup among 6 bowls, swirl a spoonful of cream into each one, and top each bowl with a prosciutto crisp and 2 crispy sage leaves.
As many pieces of thin-sliced prosciutto as you want
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Arrange the prosciutto in a single layer on the baking sheet. Bake until wrinkled and slightly shrunken, 11 to 13 minutes. (It will crisp as it cools.) Cool, eat whole as a snack, or crumble and use as a garnish for salads, eggs, or anything that could use crispness and ham. (Everything.)
Recipe reprinted from Cravings by Chrissy Teigen. Copyright 2016. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC.