Photo of Butternut-beet soup with crispy prosciutto by WW

Butternut-beet soup with crispy prosciutto

3
3
3
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
Get ready to spoon into a thick, creamy soup that tastes like fall in a bowl. Butternut squash and golden beets roast with shallots, thyme, and sage, then blend to a silky texture. The crowning touches are a little tangy yogurt to counter the sweetness of the vegetables and microwave-crisped prosciutto for a salty, crunchy contrast. The microwave technique is fast and easy; once you learn it, you’ll be crisping prosciutto all the time (try it on avocado toast or scrambled eggs).

Ingredients

Uncooked butternut squash

4 cup(s), cubed (about 1 lb)

Uncooked beets

13 oz, peeled and chopped (about 3 cups)

Uncooked shallot(s)

3 medium, quartered

Olive oil

1½ tbsp(s)

Kosher salt

¾ tsp(s), divided

Black pepper

½ tsp(s)

Fresh thyme

3 sprig(s), plus leaves for garnish

Fresh sage

6 leaf/leaves, plus chopped leaves for garnish

Prosciutto

1 oz, thinly sliced (about 2 slices)

No-salt-added chicken stock

2 cup(s)

Plain fat free Greek yogurt

¼ cup(s)

Instructions

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. Serving size: about 1¼ cups