When autumn hits, I love to serve soup as a first course. This butternut squash soup has a gorgeous orange color, made even more lively with the addition of bright green chive oil and the crunch of crispy prosciutto. The velvety texture and buttery flavor of the soup make it a perfect match to our Russian River Chardonnay, with its buttery vanilla finish.
Butternut Squash Soup with Chive Oil and Crispy Prosciutto Garnish
2 teaspoons olive oil
1 small yellow onion, chopped fine
1 large butternut squash, peeled, seeded and chopped into two inch chunks
3-4 cups chicken stock
1/2 cup heavy cream
Salt and pepper to taste
1 bunch chives
1/2 cup of olive oil, plus one tablespoon
10 paper thin slices of prosciutto
Butternut Squash Soup with Chive Oil and Crispy Prosciutto Garnish:
Heat olive oil in a saute pan until shimmering. Add onion and saute until translucent. Add squash, and enough chicken stock to cover, and simmer until squash is tender. Puree squash in food processor or blender until smooth. Return to pot. Add heavy cream, salt and pepper to taste.
For the chive oil:
Chop chives into three lengths and place in food processor. Turn on machine and add olive oil in a slow stream. Add salt and pepper to taste.