Butternut Squash Bisque with Prosciutto Chips and Crab
1 (2 pound) butternut squash – halved and seeded
1 red bell pepper, roasted, peeled, seeded
3 tablespoons unsalted butter
Kosher salt and fresh ground pepper
½ teaspoon dried thyme
1 tablespoon extra virgin olive oil
½ cup finely diced onion
½ cup finely diced leek
2½ cups vegetable or chicken stock
1⁄2 cup of heavy cream
1 teaspoon olive oil
3 slices prosciutto
2 tablespoons butter
½ cup lump crab meat
Preheat oven to 375°.
Brush the cut sides of squash with 6 tablespoons of the butter. Season with the salt, pepper and thyme. Place the squash cut side down in a baking dish and bake until tender, approximately 1 1⁄2 hours. Cool, scoop out the pulp from the skin.
Puree the squash in a food processor with roasted red pepper. Reserve.
Meanwhile, prepare garnish. Heat olive oil in a saute pan over medium heat. Add prosciutto slices and cook until crisp, a few minutes per side. Drain on paper towel lined plate.
Melt butter in saute pan over medium high heat. Add Panko crumbs and stir until crumbs begin to turn golden brown, about 2 minutes. Add crab, continue to stir an additional minute. Transfer to plate and reserve.
In a large saucepot, heat the olive oil and add the onions and leeks. Sweat over low heat. Add the puree of the butternut squash, and stock. Bring to a boil and then lower heat; simmer gently for 15-20 minutes. Whisk in the heavy cream.
Garnish with crispy prosciutto and toasted crab crumbs
Recipe by Table Talk at http://debishawcrossblog.com/archives/3734