Day 5: Stretching the dollar... re-using ingredients and a crock pot

Day 5: Friday
Leftover pulled pork sandwich and prosciutto, squash and potato soup

This is one of my favorite soup recipes! It has the perfect amount of sweetness and saltiness with a bit of kick. Yumm!!!


Prosciutto, Squash and Potato Soup

• 1 white or yellow onion (cut in half and then sliced really thin)
  
• drizzle of olive oil
• 2 cloves of garlic, minced
• 1/4 -1/2 cup chopped prosciutto (can be substituted for 1/2LB bacon)
• 1 LB peeled butternut squash, cut into 1" cubes
• 4 white potatoes, cut into 1" cubes
• 2-3 carrots, peeled and cut into 1/4" thick circles
• 4-6 cups chicken stock (use leftover stock from the night before)
• 2 sprigs of fresh rosemary
• salt and pepper
  
• cayenne pepper (optional)
  

Saute in a large sauce pan the onions with drizzle of olive oil until onions are tender, season with salt, pepper and cayenne pepper. Add garlic, and saute for 1 min. Add prosciutto and saute for 1 min. Add squash, potatoes, carrots and stir with wooden spoon. Then add chicken stock and sprigs of rosemary and cook on medium heat for 30-40 min (potatoes and squash will get soft when ready). Serve hot with leftover pulled pork sandwich (re-heat pulled pork in warm oven before serving on a toasted roll).