In this recipe, caramelized pears add a sweet note to classic butternut squash soup. Thin slices of prosciutto-an air-dried, salt-cured ham from Italy-are baked until crispy and used as a savory garnish. They provide a pleasing textural contrast to the velvety soup, while lending just the right amount of saltiness and savor. The soup calls for our ready-to-use organic butternut squash puree, which is enhanced with a classic mirepoix and fragrant spices.
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