Pumpkin soup with crispy Prosciutto di Parma PDO


4 slices Prosciutto di Parma PDO, chopped
1 tablespoon butter
4 fresh sage sprigs
1 medium butternut squash peeled, seeded and chopped, about 5 cups
1 medium carrot, peeled and chopped, about 1/2 cup
1 medium onion, chopped, about 1/2 cup
2 cloves garlic, minced
1 tablespoon fresh sage leaves, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1 cup grated extra sharp cheddar cheese


Heat saucepot over medium-high heat and cook chopped prosciutto until crispy; reserve. Melt butter in same saucepot and cook fresh sage sprigs until crispy; reserve. In same pot cook butternut squash, carrot, onion, garlic, chopped sage leaves, salt and pepper until tender crisp. Add broth and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 20 minutes. Using an immersion blender, puree the soup mixture. Add cheese and cook over medium heat until cheese is melted and soup is heated through. Garnish with reserved crispy Prosciutto di Parma PDO.