Orzo Butternut Squash Soup

Amount Per Serving
Calories 440		Calories from Fat 99
% Daily Value*
Total Fat 11g		17%
	Saturated Fat 2g	10%
	Trans Fat 0g
Cholesterol 10mg		3%
Sodium 1160mg		48%
Total Carbohydrate 73g		24%
	Dietary Fiber 6g	24%
	Sugars 6g
Protein 17g		34%

Vitamin A 250%		Vitamin C 50%
Calcium 8%		Iron 20%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Sauteed zucchini, yellow squash, and crispy prosciutto grace this fresh, bright orange soup.

4 pounds Barilla Orzo

3/4 cup extra-virgin olive oil

8 cloves chopped garlic

1 pound chopped onion

90 ounces diced butternut squash

4 quarts chicken broth

2 1/2 quarts water

18 ounces small dice zucchini

18 ounces small dice yellow squash

1 pound thinly sliced prosciutto

as needed salt

as needed pepper

Instructions

Heat the oil in a rondeau. Saute the onion and garlic until translucent.
Add the butternut squash and allow it to caramelize. Pour in the broth and water and bring to a simmer. Cook until the squash is tender, then puree with a burr mixer. Bring back to a simmer and add the orzo. Stir well and remove from the heat. Cool in batches and refrigerate.
In a large skillet, lightly saute the zucchini and yellow squash in some oil. Season with salt and pepper. Set aside.
Fry the prosciutto until crisp. Set aside to drain.

For each serving, to order: Reheat 1 1/2 cups soup with additional stock, as needed. Stir in 1/4 cup zucchini and squash. Top with crispy prosciutto.