Butternut Squash Soup with Calvados, Gorgonzola Cheese, and Prosciutto
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | ~50-55 min |
| Source | New England Soup Factory Cookbook (pg 16-17) |
| Yield / serves | 8-10 servings |
| Rating | (unrated) |
Ingredients
- 4 T butter
- 2 cloves garlic, minced
- 1 1/2 c diced onion
- 2 large green apples, peeled and diced
- 2 c diced carrots
- 1/2 c diced celery
- 1/2 c diced parsnips
- 2 lb butternut squash, peeled and diced
- 8 c chicken stock
- kosher salt and fresh ground black pepper, to taste
- 1 T Worcestershire sauce
- 3 T brown sugar
- 1 1/2 c light cream (aka half and half)
- 2-3 T Cavados (apple brandy)
- 8-10 T Gorgonzola dolce cheese
Garnish
- 1 T olive oil
- 6 slices prosciutto, cut into thin strips
- 1 green apple, thinly sliced
Preparation
In a stockpot melt the butter over medium-high heat. Add the garlic, onions, apples, carrots, celery, parsnips, and butternut squash. Sauté for 10 minutes. Add the chicken stock and bring to a boil. Reduce the heat to medium and simmer until the vegetables are tender, about 35 minutes.
Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Return the soup to the pot if using a blender and season with salt and pepper, Worcestershire sauce, and brown sugar. Add the cream and stir to incorporate. Return to the heat and simmer for 3-5 minutes. Stir in the Calvados right before serving. Top each serving with a dollop of Gorgonzola dolce. Lay slices of sautéed green apple on top. Sprinkle with crispy prosciutto.
Garnish Prep
In a saute pan heat the olive oil over medium-high heat. Add the prosciutto and pan-fry until crispy. Remove from the pan and set aside. In the same pan, add the apple slices and saute lightly until crisp-tender. Set aside.
