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Serves: 4
I absolutely love this soup recipe! The roasted garlic adds a unique flavor along with the salty, crispy prosciutto. You an also serve it cold during the summer. Add a salad of fresh mixed greens, crusty French bread and a bottle of our Tizona Syrah and you're set for the evening!
Ingredients
- 4-6 yellow crookneck squash (diced)
- 1 yellow onion (diced)
- 1 head garlic
- 1 cup heavy cream
- 2½ cups chicken broth
- olive oil or butter
- 2 slices of prosciutto
- Parmesan cheese (for garnish)
Instructions
- Cut the top off the head of garlic, drizzle with olive oil and bake in an ovenproof dish at 400 for about 30 minutes until roasted. Let cool and squeeze out roasted garlic.
- In a heavy bottomed pot saute the onion in the butter or olive oil until lightly browned.
- Add the squash, roasted garlic and broth. Simmer until the squash is soft and can be easily pierced with a fork. Let cool.
- Add the heavy cream and puree with a blender or thermex. Add salt and pepper to taste.
- Fry the prosciutto in olive oil until crispy.
- Garnish the soup with grated good quality parmesan and crispy prosciutto bits.
Notes
If you decide to make this into a cold soup, I recommend substituting the heavy cream for evaporated milk. It keeps the creamy consistency and lightens it up.
I also like to serve with those yummy store bought parmesan crisps!
