Recipe: Winter Squash Soup with Italian Flavors (with prosciutto, half and half, and parmesan)

WINTER SQUASH SOUP WITH ITALIAN FLAVORS
Source: Debbie/NJ
Servings: 8

Note from source: This is an elegant first course soup, served in small portions. The winter squashes include the following: butternut, hubbard, banana, golden delicious, buttercup, turban, sugar dumpling, and golden nugget. Acorn will not produce the rich and colorful flavors of winter squash that will be most appealing in this soup, however, they would make a great "soup bowl", hollowed out, and filled with your winter squash soup.

2 Tbsp. butter
1 Tbsp. light oil
1 cup chopped onions
1 oz. thin sliced prosciutto, chopped
1 to 1 1/2 lb. squash (Sweet Delacota or butternut comes frozen also.)
3 cups Swanson's chicken broth
salt and pepper
fresh nutmeg
1 cup milk or half and half
pinch light brown sugar
1/4 cup grated parmesan
4 basil leaves, chiffonade

Melt butter and oil in soup pot, add onions and prosciutto, and cook over low heat, stirring occasionally, until onions are golden, about 15 minutes.

Meanwhile, peel fresh squash, remove seeds, slice into small pieces, add to onion mixture, cook 1 minute.

Add chicken stock, season with salt, pepper, nutmeg, cover and simmer until squash is very tender, about 30 minutes.

Puree mixture until smooth. THIS CAN BE DONE AHEAD, TO THIS POINT, 2 DAYS IN ADVANCE.

Return to clean pot, add cream or milk and heat thoroughly. Adjust seasoning, serve in warm bowls, sprinkle with cheese and basil.