Butternut Squash Soup With Crispy Prosciutto

• 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

1. Preheat an oven to 350 F.
2. 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.
3. 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.
4. 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.
5. 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.

butter, red anjou pears, celery stalks, yellow onions, garlic, puree, chicken broth, thyme, kosher salt

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-with-crispy-prosciutto-51338631 (may not work)