Classic Butternut Squash Soup with Brie + Crispy Prosciutto

Butternut squash + brie - two of my most favorite things and they’re perfect in together in soup. Classic Butternut Squash Soup with Brie + Crispy Prosciutto - it’s velvety + creamy + silky smooth. The x-factor is the spices - they add such a nice zing to the soup and genuine spice flavor that gives it the most perfect amount of kick. A flavor that just amps up the soup, and a little, enjoyable bit of heat in every bite. Love this soup. Loved eating with a fresh sourdough loaf. All in all a 10/10

Note for next time - don’t skimp on the cheese. I did buy a low-fat brie, which is always a big mistake. Instead of just melting into the soup - it was kinda rubbery not the best. But in my leftover + re-heating efforts, I did quickly learn that guda + parm are great substitutes.

For the soup

• 2 butternut squash, peeled and cubed

• 3 garlic cloves, smashed

• EVOO

• 3 tbsp honey

• 1 tbsp sage, chopped

• 1 tbsp thyme, chopped

• 1/2 tsp hot paprika (this is what’ll give an extra kick)

• 1/2 tsp cayenne

• 1/2 tsp cinnamon

• 1/4 tsp red pepper flake

• salt + pepper

• 2 tbsp butter

• 2 shallots

• 4 c. chicken broth

• 1 c. half + half

• Brie cheese + crispy prosciutto + thyme

Preheat the oven to 375 + line a baking pan with foil. Lay the butternut squash + garlic on the baking tray, drizzle with about 2 tbsp EVOO + sprinkle on all seasonings - including a pinch of both salt and pepper. Toss + bake for 45 minutes. Toss the veggies on the sheet half way through.

After the veggies have roasted, remove from the oven + let cool. Place a Dutch oven over medium heat, and add in the butter + shallots. Once the shallots are translucent, add in the squash + broth, increasing the heat to medium-high until the soup comes to a simmer, keeping it simmering for 3 minutes. Decrease the heat to low, and blend the soup using an immersion blender. When the soup is virtually all blended, add the cream + continue to blend with the immersion blender until silky smooth.

Heat the oven back to 350. Ladle soups into a bowl + top with a sliver of brie. Toast in the oven for 5-6 minutes so the cheese melts. Garnish with some of the crispy prosciutto + fresh thyme, and eat with a slice of bread a dipper. Totally perfect!