Title: Squash & Yam Soup with Prosciutto
Categories: Soup
Yield: 12 Cups

1	md	Butternut or other golden- flesh squash
2	lg	Yams or sweet potatoes
7	c	Chicken broth
1/4	c	Balsamic vinegar
2	tb	Firmly packed brown sugar
1	tb	Minced fresh ginger
1/4	ts	Crushed dried hot red chilis
1	tb	Butter or margarine
6	oz	Thinly sliced prosciutto, cut into thin slivers

Cut off peel and discard seeds from squash. Peel yams. Cut vegetables into 1" pieces and put into a 5 to 6 quart pan. Add broth, vinegar, sugar, ginger and chilis. Cover and bring to a boil over high heat. Simmer gently until squash and yams are soft enough to mash easily, abut 30 minutes. If making ahead, let cool, cover and chill up to 2 days.

Smoothly puree soup mixture, a portion at a time, in a food processore or blender. Return to pan and stir often over high heat unitl steaming, about 5 minutes (aoubt 10 minutes if chilled).

Meanwhile, melt butter in an 8 to 10 inch frying pan over medium-high heat. Add prosciutto and stir often until meat is lightly browned and crisp, 6 to 8 minutes. Drain on towels. Ladle soup into bowls. Top equally with prosciutto.

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