Prosciutto Butternut Squash Soup

• 12 cup butternut squash, cubed
• 12 garlic clove, minced
• 1 roma tomato, diced
• 1 tablespoon dehydrated onion
• 1 teaspoon oregano
• 14 cup gluten-free chicken stock
• 2 tablespoons basil, shredded
• 2 slices prosciutto, shredded

1. Cook squash, garlic, tomato, and onion in a saucepan for 1-2 minutes, or until moderately tender.
2. Sprinkle with oregano and cook for and additional minute.
3. Pour in chicken broth, reduce heat, and simmer for 8-10 minutes.
4. Puree in blender until smooth.
5. Stir in basil and proscuitto.
6. Enjoy!

butternut squash, garlic, roma tomato, onion, oregano, chicken, basil

Taken from www.food.com/recipe/prosciutto-butternut-squash-soup-294978 (may not work)