WW Recipe: Butternut-Beet Soup With Crispy Prosciutto

PITTSBURGH (KDKA) -- WW Ambassador Mary Vogliano is sharing a cozy fall soup recipe!

Butternut-Beet Soup With Crispy Prosciutto
Total Time: 50 min
Prep: 15 min
Cook: 35 min
Serves: 4

Ingredients:

• 4 cup(s), cubed (about 1 lb) Uncooked butternut squash
• 13 oz, peeled and chopped (about 3 cups) Golden beet
• 3 medium, quartered Uncooked shallot(s)
• 1½ Tbsp Olive Oil
• ¾ tsp, divided kosher salt
• ½ tsp black pepper
• 3 sprig(s), plus leaves for garnish fresh thyme
• 6 leaf/leaves, plus chopped leaves for garnish fresh sage
• 1 oz, thinly sliced (about 2 slices) Prosciutto
• 2⅓ cup(s) No-salt-added chicken stock
• ¼ cup(s) Plain fat free Greek yogurt