Roasted Squash Soup with Crispy Prosciutto
  • 1 Red Kabocha Squash
  • 2 Leeks, white parts sliced in ½ inch pieces
  • 1 qt vegetable stock, plus more as needed
  • 3-4 springs of thyme
  • 1 bay leaf
  • Salt
  • Pepper
  • 1 tablespoon butter
  • Olive oil
  • 3-4 slices Prosciutto di Parma, cut into ¼ inch pieces
  1. Heat a sautée pan to medium and add the Prosciutto di Parma pieces, stirring often, until crispy. Remove and set aside.
  2. Cut the squash in half, scrape out the seeds, and coat with olive oil. Salt and pepper the inside and lay the two halves upside down on a sheet pan. Roast in the oven at 350F for 30-40 minutes, or until golden and caramelized. The flesh should pierce easily with a fork. Set aside and allow squash to cool.
  3. In a dutch oven, heat the butter and sautée the leeks. Add the thyme and bay leaf. Season with a pinch of salt and pepper.
  4. Scoop out the flesh from the squash and add it to the dutch oven, along with the stock. Simmer for 30 minutes.
  5. Remove any remaining thyme sprigs and the bay leaf. Use an immersion blender (or Vitamix on low) to puree the mixture. Return to the pan and thin slightly with vegetable stock if needed.
  6. Season with salt and pepper to taste.
  7. Serve soup topped with crispy Prosciutto di Parma.
Recipe by The Taste Edit at