WINE & FOOD AFFAIR RECIPES

Soups

Roasted Butternut Squash Soup with Crispy Proscuitto

Papapietro Perry Winery

4791 Dry Creek Road
Healdsburg, CA 95448
papapietro-perry.com

A perfect taste of Fall this delicious soup adds the best flavors to pair with our Pinot Noirs.

Ingredients:
  • 3 pounds Butternut Squash cut in half longways, seeds removed
  • 1 Red Skinned Apple halved, seeds removed
  • 1 tablespoon Olive Oil
  • 6 Prosciutto thin slices
  • 2 tablespoon Butter
  • 1 cup Yellow Onion diced
  • 1 tablespoon Garlic minced
  • 3-4 cups Vegetable Stock
  • 2 tablespoons Maple Syrup
  • ½ teaspoon Ground Nutmeg
  • 2 teaspoon Salt (or to taste)
  • 1 teaspoon Fresh Ground Pepper

Directions:

Preheat oven to 450⁰. 

Line a baking sheet with foil. 
Oil the inside of the squash and apple halves. Add Salt and pepper and place cut side down on a sheet pan.  Place in oven and bake for 45 minutes or until soft.  Let cool. 
Turn oven down to 375⁰.  
On another foil-lined baking sheet spray with oil and place the prosciutto slices down without touching each other. Place in the 375⁰ oven and cook for 15 minutes, rotating the tray halfway through. Remove and carefully place prosciutto on a paper towel-lined platter. It will crisp up as it cools. 
Meanwhile, melt butter in a large pot, add onions, and cook, stirring until soft 6-8 minutes. Add garlic and cook for 3 minutes more. Add 3 cups of stock. 
Scoop out squash with a spoon and place in a pot along with apple halves. Discard squash skin. If squash has browned a little while in the oven, it gives more depth. Bring to a simmer for 10 minutes. Let cool, and transfer in batches to a blender.  Puree until smooth.  Add maple syrup, nutmeg, salt and pepper. May be made a day ahead. Reheat, adjust the seasoning, and add more stock if too thick. Crumble prosciutto and sprinkle on top.  Serve with the Papapietro Perry Leras Family Vineyards Pinot Noir.