INGREDIENTS
4 oz
Prosciutto
1
Butternut squash
2
Celery stalks
3
Garlic cloves
1 1/2 tsp
Ginger, fresh
2
Red anjou pears, cored and cut into 1/4-inch (6-mm) slices
1 tsp
Thyme, fresh
1
Yellow onion
2 cups
Chicken broth
2
Kosher salt and freshly ground pepper
5 tbsp
Butter, unsalted
1/2 cup
Half-and-half
1/2 cup
Milk