1 box Orzo

3 T. olive oil

2 cloves garlic, chopped

1/2 medium onion onions, chopped

5 C. butternut squash, diced

4 C. chicken broth

2 C. water

1 C. zucchini, diced

1 C. yellow squash, diced

4 ounces prosciutto, sliced into thin strips

to taste salt

to taste freshly ground black pepper

 

HEAT olive oil in a large skillet; add onions and garlic and cook for 5 minutes. ADD the butternut squash and allow it to carmelize. Cover mixture with chicken broth and simmer for 10 minutes. Pour the soup mixture into a blender and blend well. SAUTE zucchini and squash in a separate skillet. FRY prosciutto in another skillet and set aside. RETURN soup to a large pot, mix in the sauteed zucchini and squash. Add the water and bring to a boil. ADD Orzo to the pot and cook according to the package directions, stirring frequently. TRANSFER to serving bowls and top with crispy prosciutto before serving