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Servings: 8


1 tbsp vegetable oil

5 oz prosciutto, diced

3 tbsp chopped shallots

1 small onion, chopped

1 leek, white part only, coarsely diced

4 cloves garlic, halved

Salt and pepper, to taste

31/3 cups vegetable stock

11/3 cups peeled and chopped potato

4 cups peeled and chopped squash (use mixture of butternut, buttercup, acorn, banana and blue hubbard)

2 cups 35% cream


In heavy bottom 4-quart saucepan, over high heat, heat oil. Add prosciutto, shallots, onion, leek, garlic and black pepper, sauteing 2 minutes, stirring occasionally. Add vegetable stock, potato and squash. Bring to a boil. Reduce heat and simmer 35 minutes.

Transfer to food processor, pulsing until smooth. Add cream, blending until just combined. Do not overprocess or soup will curdle.

Transfer to strainer and using bottom of a ladle force through. Adjust seasoning.

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