Chrissy Teigen’s Butternut Squash Soup
So if you follow me on any social media platform, you know I have some serious love for Chrissy Teigen. Not only is the mother to be absolutely gorgeous, but she never fails to show her down to earth side, no matter how raw that may look!
When I heard of her book Cravings coming out, I knew I had to team up with Chapters Indigo to share the love and one of my favourite recipes from the book which happens to be filled with loads of recipes from “Noodles and Carbs” to “S*hit on Toast”! Today I’m bringing you guys a soup that I have already loved for so long, but I really enjoyed Chrissy’s take on the traditional Butternut Squash Soup.
“While most butternut squash soups are a title too sweet for my liking, this one is all caramelized goodness. Crisping the sage and prosciutto takes every spoonful to the next level- I love to hide half of it on the bottom of each bowl for maximum ribbed pleasure for him and her in every bite.”
See the step by step recipe below and pick up the book at Chapters Indigo now and get cooking!
Butternut Squash Soup With Prosciutto Crisps
Serves 6
Prep time: 25 minutes
Total time: 1 hour 30 minutes
While most butternut squash soups are a little too sweet for my liking, this one is all caramelized goodness. Crisping the sage and prosciutto takes every spoonful to the next level—I love to hide half of it on the bottom of each bowl for maximum ribbed pleasure for him and her in every bite.
Ingredients:
2 small or 1 large butternut squash (about 3 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
5 T extra virgin olive oil, plus more for frying the sage
1 T kosher salt
1 tsp. freshly ground black pepper
4 cups low-sodium chicken broth
16 sage leaves
1 medium onion, chopped
1 T minced garlic (about 2 cloves)
3/4 cup heavy cream, plus a little more for serving
6 Prosciutto Crisps (recipe follows)
Instructions:
1. In a large bowl, toss together the squash, 1 tablespoon of the oil, the salt, and pepper.
2. In the biggest soup pot you have, heat 2 tablespoons of the oil over medium-high heat. Add half the squash, spread it out in one layer (or close to it) and let it sit there (don’t move it) until the underside gets nice and dark brown, 6 to 7 minutes. Using a metal spatula, lift the squash, scraping the bottom of the pot as much as possible, and try to flip the squash, but don’t worry if you don’t flip it all. 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 tablespoons oil; only leave this batch in the pot when it’s done.
3. 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 yummy 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.
4. While the soup is simmering, in a small saucepan, heat about 1/2 inch of 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; it will only take 10 to 15 seconds.
You’ll know they’re ready when they stop sizzling but are still a pretty, green, sage-y color. As each batch is done, remove and drain on paper towels.
5. Transfer the soup to a blender and blend until almost smooth; a few chunks are okay. (Do this in batches if necessary, and use a towel to protect your hand from hot splashes.) Return the soup to the pot, add the cream, and simmer until warmed through, about 5 minutes.
6. Divide the soup among six bowls, swirl a spoonful of cream into each one, and top each bowl with a prosciutto crisp and two crispy sage leaves.
Prosciutto Crisps
As many pieces of thin-sliced prosciutto as you want.
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer on the baking sheet. Bake until wrinkled and slightly shrunken, 11 to 13 minutes. (It will crisp as it cools.) Cool. Eat whole as a snack or crumble and use as a garnish for salads, eggs, or anything that could use crispness and ham. (Everything.)
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