Sauteed zucchini, yellow squash, and crispy prosciutto grace this fresh, bright orange soup.
4 pounds Barilla Orzo
3/4 cup extra-virgin olive oil
8 cloves chopped garlic
1 pound chopped onion
90 ounces diced butternut squash
4 quarts chicken broth
2 1/2 quarts water
18 ounces small dice zucchini
18 ounces small dice yellow squash
1 pound thinly sliced prosciutto
as needed salt
as needed pepper
- Heat the oil in a rondeau. Saute the onion and garlic until translucent.
- Add the butternut squash and allow it to caramelize. Pour in the broth and water and bring to a simmer. Cook until the squash is tender, then puree with a burr mixer. Bring back to a simmer and add the orzo. Stir well and remove from the heat. Cool in batches and refrigerate.
- In a large skillet, lightly saute the zucchini and yellow squash in some oil. Season with salt and pepper. Set aside.
- Fry the prosciutto until crisp. Set aside to drain.
For each serving, to order: Reheat 1 1/2 cups soup with additional stock, as needed. Stir in 1/4 cup zucchini and squash. Top with crispy prosciutto.