I keep going back and forth about this one. It is really, really delicious, but really, really different. And, I think sometimes, when something tastes unlike what you are used to, it takes a lot of processing time and some modifications to make it suit you. The recipe offers full disclosure, though, explaining how this is not a sweet version of the typical fall classic. See below on how I would tailor this Butternut Squash Soup with Prosciutto Crisps to my liking, but please do not take any of this as negatives. Chrissy Tiegen does an OUTSTANDING job of hitting your cravings and giving you an overload of all the good stuff. This one’s good stuff includes intense flavors, a caramelization overload, and saltiness just about everywhere.
How to make it an A+: Okay, so this is what I’ve decided. As a soup for a main, it’s way too intense. It needs to be cut down on all fronts. Less salt, less cream, and I would caramelize just half of the squash. But, if it’s accompanying something carb-y and cheesy, it’s perfect. I’ve found that the sweet spot is serving a small little bowl as a dipping sauce (forget the extra sage and prosciutto crisps) for a good ol’ fashioned American grilled cheese. The combo is heaven. It’s like a fall marinara sauce, so you may even want to get crazy and serve it alongside some mozzarella sticks. Yolo.