WW Recipe: Butternut-Beet Soup With Crispy Prosciutto


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PITTSBURGH (KDKA) — WW Ambassador Mary Vogliano is sharing a cozy fall soup recipe!


(Photo Courtesy: WW)


Butternut-Beet Soup With Crispy Prosciutto
Total Time: 50 min
Prep: 15 min
Cook: 35 min
Serves: 4


Ingredients:


  • 4 cup(s), cubed (about 1 lb) Uncooked butternut squash

  • 13 oz, peeled and chopped (about 3 cups) Golden beet

  • 3 medium, quartered Uncooked shallot(s)

  • 1½ Tbsp Olive Oil

  • ¾ tsp, divided kosher salt

  • ½ tsp black pepper

  • 3 sprig(s), plus leaves for garnish fresh thyme

  • 6 leaf/leaves, plus chopped leaves for garnish fresh sage

  • 1 oz, thinly sliced (about 2 slices) Prosciutto

  • 2⅓ cup(s) No-salt-added chicken stock

  • ¼ cup(s) Plain fat free Greek yogurt