Butternut Squash Soup with Crispy Prosciutto

By KEGMD

Ingredients

• 8 oz. thinly sliced prosciutto
• 5 Tbs. unsalted butter
• 4 red Anjou pears, cored and cut into 1/4-inch slices
• 4 celery stalks, cut into 1/2-inch dice
• 2 yellow onions, cut into 1/2-inch dice
• 6 garlic cloves, minced
• 2 jars (each 2 lb.) butternut squash puree
• 4 cups chicken broth, plus more if needed
• 2 tsp. minced fresh thyme
• Kosher salt and freshly ground pepper, to taste
• 1 cup half-and-half

Details

Servings 12
Adapted from williams-sonoma.com

Preparation

Step 1

Prep Time: 35 minutes

Cook Time: 50 minutes

Servings: 12