Roasted Butternut Squash Soup with Prosciutto and Queso Fresco

Preheat oven to 400°F. With a sharp knife slice both ends off the butternut squash. Then peel the skin off the squash. You can also use a vegetable peeler to do this.

Slice the squash in half lengthwise and scoop out the seeds of both halves. Then cut the squash into 2″x2″ cubes and place in a large bowl. Set aside.

After peeling and cutting the ends of the onion, slice into large cubes. Place the onion in the same bowl as the squash.

Peel the garlic cloves and place in the bowl.

To the squash, onions, and garlic add the olive oil, sage, rosemary, salt and pepper. Mix to evenly coat the vegetables with the herbs.

Pour everything in a roasting pan or baking dish. Place in the oven for 50 minutes to an hour until the squash is very tender.

After the vegetables come out of the oven, place the prosciutto on a parchment paper lined baking sheet and put in the 400° oven for 15 minutes until crispy like bacon. Remove from oven and allow to cool. With your fingers crumble the crisp prosciutto. Set aside and reserve for the topping.

Place the roasted squash, onions and garlic in the blender. Add 1 cup of the chicken broth and blend on high until smooth. About one minute.

Pour mixture into a large soup pot over medium heat and add the remaining 2 cups of broth. Stir and heat until combined. Add more salt and pepper if needed and pour into soup bowls. Top with the prosciutto and crumbled queso fresco.