Butternut Squash Soup with Crispy Prosciutto

This recipe is heavenly. I promise you that you will love this recipe. If you don't like butternut squash you will like this soup. I like butternut squash (especially oven roasted) but for my sister who is super picky she doesn't like butternut squash and loved this. In this recipe, the caramelized pears add a sweet note to this classic butternut squash soup.

Ingredients:

• 8 oz. thinly sliced prosciutto (or bacon)
• 5 Tbs. unsalted butter
• 4 red Anjou pears, cored and cut into 1/4-inch slices
• 4 celery stalks, cut into 1/2-inch dice
• 2 yellow onions, cut into 1/2-inch dice
• 6 garlic cloves, minced
• 2 jars (each 2 lb.) butternut squash puree (from Williams Sonoma. I don't know what it would taste like with a regular puree)
• 4 cups chicken broth, plus more if needed
• 2 tsp. minced fresh thyme
• Kosher salt and freshly ground pepper, to taste
• 1 cup half-and-half

Directions:

Preheat an oven to 350°F.

Arrange the prosciutto slices in a single layer on 2 baking sheets and bake until crisp, about 20 minutes. Transfer the baking sheets to wire racks and let the prosciutto cool completely.

Meanwhile, in a 5 1/2-quart Dutch oven over medium-high heat, melt 2 Tbs. of the butter. Add enough pear slices to form a single layer and cook, turning once, until caramelized on both sides, 4 to 5 minutes total. Transfer to a plate. Repeat to cook the remaining pears.

In the same pot over medium heat, melt the remaining 3 Tbs. butter. Add the celery and onions and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook for 30 seconds. Stir in the butternut squash puree, the 4 cups broth, thyme, half of the pears, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes.

Using a blender, puree the soup in batches until smooth. Return the soup to the pot and stir in the half-and-half. Add more broth if needed to reach the desired consistency. Ladle the soup into bowls. Garnish with the prosciutto and remaining pear slices. Serve immediately. Serves 12.

Variation: If you cannot find prosciutto, use 8 oz. bacon, cooked until crispy and coarsely chopped.