Ingredients
8 oz. thinly sliced prosciutto
5 Tbs. unsalted butter
4 red Anjou pears, cored and cut into 1/4-inch slices
4 celery stalks, cut into 1/2-inch dice
2 yellow onions, cut into 1/2-inch dice
6 garlic cloves, minced
2 jars (each 2 lb.) butternut squash puree
4 cups chicken broth, plus more if needed
2 tsp. minced fresh thyme
Kosher salt and freshly ground pepper, to taste
1 cup half-and-half
Preparation
Preheat an oven to 350 F.
Arrange the prosciutto slices in a single layer on 2 baking sheets and bake until crisp, about 20 minutes. Transfer the baking sheets to wire racks and let the prosciutto cool completely.
Meanwhile, in a 5 1/2-quart Dutch oven over medium-high heat, melt 2 Tbs. of the butter. Add enough pear slices to form a single layer and cook, turning once, until caramelized on both sides, 4 to 5 minutes total. Transfer to a plate. Repeat to cook the remaining slices.
In the same pot over medium heat, melt the remaining 3 Tbs. butter. Add the celery and onions and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook for 30 seconds. Stir in the butternut squash puree, the 4 cups of broth, thyme, half of the pears, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes.
Using a blender, puree the soup in batches until smooth. Return the soup to the pot and stir in the half-and-half. Add more broth is needed to reach the desired consistency. Ladle the soup into bowls. Garnish with the prosciutto and remaining pear slices. Serve immediately.
