With the bitter cold and wet days of winter, all I crave is comfort and simplicity. This is especially true when it comes to food and you can always find a pot of soup on my stove when the weather locks us indoors with sheets of ice. One of our favorite soups to savor this time of year when the wind is at its coldest is this delicious Roasted Winter Vegetable Soup with Prosciutto Crisps.
This might be the simplest soup recipe imaginable. It’s pretty basic and came to our house when an overflowing winter garden needed a good harvest. In Texas, winter comes late (as evident of the 4 inches of snow this weekend) and doesn’t stay for very long. So, I usually have squash and cauliflower coming out of my ears till February/March. This soup is also great for when you need to clean out the veg drawer in the fridge.
Start with a quick chop with the knife. We’re not talking perfect cubes here — just make sure that everything is about equally sized. (Here’s a tip when you need to peel and slice a butternut squash: Place the squash in the microwave for 1 minute before peeling to soften its hard flesh.) Then roast these glorious veggies until they’re tender and become a caramelized golden color. After that, it’s just a turn in the blender and a warm up on the stove.
But why stop there? While your soup is bubbling away, crisp up some flavorful prosciutto for the ultimate garnish a soup has ever had. Savory, slightly sweet, and luxuriously smooth, this comforting soup will keep you nourished and delightfully happy all winter long. Cheers friends!
Savory, slightly sweet, and luxuriously smooth, this comforting soup will keep you nourished and delightfully happy all winter long.
- 1 medium butternut squash, peeled and seeded
- 3 parsnips
- 3 carrots
- 1 yellow onion, peeled
- 1 sweet potato, peeled
- 1 head of garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 7 cups (1656 ml) chicken or vegetable stock
- 5 sage leaves
- 1/4 pound (113 grams) thinly sliced prosciutto
- Preheat oven to 400°F (204°C).
- Chop squash, parsnips, carrots, onion, and sweet potato into equal sized cubes. Toss with olive oil, salt, and pepper. Evenly spread the vegetables on a baking sheet or dish. Slice the very top of the garlic head off, exposing the cloves. Drizzle a bit of olive oil over the exposed cloves and place the head of garlic on the baking sheet with the vegetables. Place in the oven and bake for 40 – 50 minutes or until the vegetables are tender and the garlic is golden.
- With your hand, gently squeeze at the base of the garlic popping the roasted cloves out of the head. Add the garlic to the roasted vegetables. Divide the roasted vegetables in half. Place one half into a blender with 2 cups of stock. Blend on high until pureed and smooth, about 1 minute. Pour into a large soup pot. Repeat with remaining vegetables. Add remaining stock (more if needed to reach desired consistency) and sage to the soup and simmer for 10 minutes over low heat. Remove sage. Taste and add additional salt and pepper, if needed.
- While the soup is simmering, lay prosciutto flat on a baking sheet covered with parchment paper. Place in the oven and bake until prosciutto is crispy, about 8 minutes.
- Serve and top each serving with a drizzle of olive oil and a prosciutto crisp.