Soup Night

It’s still cold and raw here. Soup tastes great on days like this! Especially this one, which is easily adapted for the vegetarians in your household. I was first served this at my good friend, Ann Whitford Paul’s house. Best eaten with very good friends at the table!

2 T olive oil
1 medium onion, sliced
2 T diced prosciutto
4 garlic cloves
2 small butternut squash (about 2 pounds each), peeled, seeded, and cubed
5 cups chicken broth
1/ tsp minced fresh rosemary (use fresh if possible!)

Heat the olive oil in a heavy, large pot over medium heat. Add the onion and saute until tender, about 8 minutes. Stir in the prosciutto and garlic; saute for 1 minute.Add the squash and broth. Cover and simmer until the squash is very tender, about 15 minutes.

Using an immersion or standard blender, puree the soup (in batches, if necessary). Add the rosemary, season with salt and pepper to tast, and simmer for 5 minutes to blend the flavors, thinning the soup with additional broth if necessary. Ladle into bowls and serve! Freezes well!

(from Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden, by Jeanne Kelley)