The COZIEST thick & luscious butternut squash soup

Preheat oven to 400F and line a baking sheet with parchment. Place cubed butternut squash onto the sheet and drizzle with olive oil, a hefty pinch of salt, and some black pepper. Use your hands to mix the squash around and make sure it’s evenly coated. Bake for 30 minutes, or until fork tender. Leave oven on.

Line a large baking sheet with parchment and on half of it, place the pumpkin seeds. On the other half, place the prosciutto. Drizzle the pumpkin seeds with olive oil, a hefty pinch of salt, and some paprika. Use your hands to mix. Bake for about 15 minutes, or until prosciutto is crispy and pumpkin seeds are browned.

Heat about 1 tbsp olive oil in a pan over medium heat. Add in the diced shallot and sauté until translucent, about 3 minutes. Add in the minced garlic and sauté about a minute.

Into a blender, add in the cooked butternut squash, the cooked shallot and garlic, about 1/2 cup of water, and the Parmesan cheese. Blend until smooth.

Heat a pot over medium heat and pour in the blended squash mixture. Add in the rosemary and sage, plus heavy cream. Stir and allow to simmer but not boil. Thin it out with more water if needed. Taste for seasoning and remove herbs. Can save extras as leftovers in the fridge for up to a week!

Pour the soup into bowls, and garnish with a swirl of heavy cream, balsamic glaze, sriracha, the roasted pumpkin seeds, crispy prosciutto (crumbled up), and basil. Enjoy!