Butternut-beet soup with crispy prosciutto
6
Points®
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)
Golden beet
13 oz
Shallot(s)
3 medium
Olive oil
1.5 Tbsp
Kosher salt
0.75 tsp
Black pepper
0.5 tsp
Fresh thyme
3 sprig(s)
Fresh sage
6 leaf/leaves
Prosciutto
1 oz
No-salt-added chicken stock
2.333 cup(s)
Plain fat free Greek yogurt
0.25 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
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