Orzo Butternut Squash Soup

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
  1. Heat the oil in a rondeau. Saute the onion and garlic until translucent.
  2. 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.
  3. In a large skillet, lightly saute the zucchini and yellow squash in some oil. Season with salt and pepper. Set aside.
  4. 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.