Butternut Squash Soup with Crispy Prosciutto
Butternut squash pureed with spices and topped with crispy prosciutto.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
A 4-pound butternut squash yields about 7 to 8 cups of diced squash.
You may not use up both boxes of chicken stock. Use enough to cover the vegetables to cook them. Save the rest to thin out the soup if needed. It's easier to thin soup out at the end than thicken it up.
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