In a large saucepan heat up the oil and place on a medium to low heat, add the onion and cook until soft and translucent. Add the crushed garlic and spices, whilst continuing to cook them out for a further 2 minutes, ensuring you continue to stir the contents of the pan.
3 Add the stock cube and water to the pan, along with the potatoes and squash. Bring to the boil then simmer for 25 minutes (around 90ºC) or until the squash and diced potatoes are cooked through.
Cut the squash and potato into similarly sized pieces so they become tender at roughly the same time.
Once thoroughly cooked through allow the mix to cool. Pour it all into a blender along with 1/3 of the cream, blend until smooth.
Let the soup cool until it is no longer steaming before blending. Never seal hot soup in a countertop blender; work in small batches and vent the lid safely.
Whilst the soup is cooling place the prosciutto into a dry saucepan on a low to medium heat until crisp.
6 Reheat the soup; crack the cooled prosciutto over each bowl, drizzle over the remaining cream and serve.
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 10.52g17%
- Saturated Fat 3.41g18%
- Sodium 650.76mg28%
- Potassium 1116.48mg32%
- Total Carbohydrate 34.85g12%
- Dietary Fiber 5.66g23%
- Sugars 10.92g
- Protein 7.49g15%
- Vitamin C 61.64 mg
- Calcium 135.86 mg
- Iron 2.43 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
