Prosciutto Butternut Squash Soup

Total Time
Prep 10 mins
Cook 15 mins

A creamy winter dish that great for a comforting dinner.

Ingredients Nutrition

  • 12 cup butternut squash, cubed
  • 12 garlic clove, minced
  • 1 roma tomato, diced
  • 1 tablespoon dehydrated onion
  • 1 teaspoon oregano
  • 14 cup gluten-free chicken stock
  • 2 tablespoons basil, shredded
  • 2 slices prosciutto, shredded


  1. Cook squash, garlic, tomato, and onion in a saucepan for 1-2 minutes, or until moderately tender.
  2. Sprinkle with oregano and cook for and additional minute.
  3. Pour in chicken broth, reduce heat, and simmer for 8-10 minutes.
  4. Puree in blender until smooth.
  5. Stir in basil and proscuitto.
  6. Enjoy!
Most Helpful

Great soup. Fresh basil is a delicious addition. A lot depends on the quality of the chicken broth, so I used homemade. It's also helpful to peel the tomato before dicing (dip briefly in boiling water, and the skin comes right off).

whoissilvia October 06, 2008