Butternut-beet soup with crispy prosciutto
Uncooked butternut squash
4 cup(s), cubed (about 1 lb)
13 oz, peeled and chopped (about 3 cups)
3 medium, quartered
¾ tsp(s), divided
3 sprig(s), plus leaves for garnish
6 leaf/leaves, plus chopped leaves for garnish
1 oz, thinly sliced (about 2 slices)
No-salt-added chicken stock
Plain fat free Greek yogurt
- Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper. Combine squash, beets, and shallots on pan. Drizzle with oil, and sprinkle with ½ tsp salt and pepper; toss to coat. Tuck thyme sprigs and whole sage leaves into vegetable mixture. Roast until squash is tender and beets are crisp-tender, about 35 minutes, stirring after 20 minutes. Discard thyme sprigs; keep sage leaves.
- Meanwhile, arrange prosciutto on a microwave-safe plate lined with paper towels. Microwave on High until slightly shriveled and starting to crisp, 1½ to 2 minutes. Remove from microwave; prosciutto will get crispier as it cools.
- In a blender, combine roasted vegetables, chicken stock, and remaining ¼ tsp salt. Blend on high speed until smooth, about 1½ minutes. (If soup isn’t hot enough, pour into a saucepan and heat on medium heat until hot.)
- Ladle soup evenly into 4 bowls; top each serving with 1 tbsp yogurt. Crumble prosciutto evenly over bowls, and sprinkle with thyme leaves and chopped sage.
- Serving size: about 1¼ cups