Categories: Soup
Ingredients
- 2 small or 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
- 5 tbsp. olive oil, plus more for frying the sage
- 1 tbsp. kosher salt
- 1 tsp black pepper
- 4 cups chicken broth
- 16 sage leaves
- 1 medium onion, chopped
- 1 tbsp. minced garlic
- 3/4 cup heavy cream, plus a little more for serving
- 6 Prosciutto Crisps (see recipe)
Directions
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In a large bowl, toss together the squash, 1 tbsp. of the oil, salt and pepper.
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In the biggest soup pot you have, heat 2 tbsp. of the oil over medium-high heat. Add half the squash, spread it out in one layer and let it sit there until the underside gets nice and dark broth, 6 to 7 minutes. Using a metal spatula, lift the squash, scraping the bottom of the pot as much as possible, and try to flop the squash. 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 tbsp. oil, only leave this batch in the pot when it’s done.
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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 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.
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While the soup is simmer, in a small saucepan, heat about 1/2 inch 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. As each batch is done, remove and drain on paper towels.
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Blend soup with an immersion blender. Add the cream and simmer until warmed through, about 5 minutes.
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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.