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Creamy Squash Apple Soup with Crispy Prosciutto

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A velvety, comforting autumn soup made with butternut squash and apples, finished with a luxurious cream base and topped with salty, crispy prosciutto for the perfect balance of sweet and savory.

Ingredients

Scale
  • 1 large butternut squash, peeled, seeded, and cubed
  • 2 medium apples (Honeycrisp and Granny Smith), peeled and diced
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable or chicken broth
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream or full-fat coconut milk
  • 4–6 slices prosciutto di Parma
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • Optional garnish: olive oil, fresh thyme leaves, toasted pumpkin seeds

Instructions

  1. Peel the butternut squash, remove seeds, and dice into 1-inch cubes.
  2. Heat butter in a large Dutch oven or heavy-bottomed pot over medium heat.
  3. Add chopped onion and a pinch of salt; sauté for 5 minutes until soft and translucent.
  4. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
  5. Add diced squash and apples; stir for 2 minutes to coat in butter.
  6. Pour in broth, ensuring vegetables are barely covered. Bring to a boil, then reduce heat to low.
  7. Cover and simmer for 20-25 minutes until squash and apples are tender.
  8. Remove from heat and blend until smooth using an immersion blender or standard blender.
  9. Return soup to low heat; stir in heavy cream or coconut milk, nutmeg, cinnamon, salt, and pepper. Adjust seasoning to taste.
  10. While soup finishes, heat a small skillet over medium heat without oil.
  11. Cook prosciutto slices for 1-2 minutes per side until crispy and browned.
  12. Transfer prosciutto to a paper towel-lined plate to drain; crumble or chop into pieces.
  13. Ladle hot soup into bowls, top with crispy prosciutto, and garnish with optional toppings. Serve immediately.

Notes

If the soup is too thick, add more broth or water. If too thin, simmer uncovered to reduce. For an ultra-smooth texture, pass the soup through a fine-mesh sieve. Prosciutto can be baked at 400°F for 5-7 minutes instead of pan-frying. Soup can be made ahead and stored in the fridge for up to 4 days or frozen (without cream) for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, prosciutto, autumn recipes, comfort food, creamy soup, vegetarian option, gluten-free

Find it online: https://livelybite.com/creamy-squash-apple-soup-with-crispy-prosciutto/