Crisp fall air always makes me crave a warm savory soup. My Butternut Squash Bisque will not disappoint. It has the perfect amount of sweetness and the crispy prosciutto and sage are a must.
Butternut Squash Bisque with Crispy Prosciutto and Sage
4 servings for a main course and 12 shooters for an appetizer
- 4 cups butternut squash peeled and chopped
- 2 cups carrots peeled and chopped
- 2 cups sweet potatoes peeled and chopped
- 1 cup turnip or kohlrabi peeled and chopped
- 2 medium golden Yukon potatoes chopped
- 1 small jalapeno
- 2 tbsp extra virgin olive oil
- 4 sprigs fresh herbs like rosemary or thyme
- 1 1/2 – 2 cups vegetable stock
- 1 1/2 cups full fat coconut milk
- salt and fresh ground pepper to taste
For the Garnish
- 1/2 cup crème fraîche or sour cream
- 2 ounce prosciutto cut into 2 inch triangles
- 4 tbsp fresh sage leaves
- 1/2 cup avocado oil or grapeseed oil
- Preheat the oven to 400 degrees. Place a piece of parchment paper on a large baking sheet. Prep all the veggies and place on the baking sheet with the whole jalapeno and sprigs of fresh herbs.
- Drizzle the olive oil over the vegetables and toss to coat. Sprinkle salt and fresh ground pepper over evenly. Roast for 35 – 45 minutes or until soft to touch.
- While the vegetables are roasting, make the crispy prosciutto and sage. In a medium sized sauce pot, heat the avocado oil on medium heat. (Make sure the pot is large enough for the oil to sit low and not splatter. The oil should never smoke – 165 degrees is the ideal temperature)
- Place the sage leaves in the oil and let crisp up – about 30 seconds (flip halfway through.) Make sure not to crowd the pan and complete in batches. Set aside on a paper towel and sprinkle with sea salt.
- Follow with the prosciutto – about 45 seconds. Flip half way through and set aside on paper towel. Turn the heat off and let the oil cool before discarding.
- Remove the baking sheet from the oven and let cool enough to touch. Discard all the sprigs of fresh herbs. Remove the jalapeno and place on a cutting board. Cut the stem off and remove seeds.
- In a high speed blender, pour 1 cup of the vegetable stock, half of the veggies, and the jalapeno and pulse until smooth. Add more vegetable stock if needed. Pour into a large pot to simmer.
- Add the rest of the vegetables and 1 cup of the vegetable stock in the blender and pulse until smooth. Pour into the large pot with the rest and stir. Heat on low until it starts to simmer.
- Add the coconut milk and let simmer until you are ready to serve, stirring occasionally. Garnish with a tsp of crème fraîche, crispy prosciutto and sage. Pairs great with a crispy baguette.