October Bean And Butternut Squash Soup With Parmigiano And Recipe

• 1 c. Borlotti, or possibly October beans
• 1/4 tsp Black peppercorns
• 1 sprg fresh thyme
• 4 x Parsley sprigs
• 1 x Bay leaf
• 2 Tbsp. Extra virgin olive oil
• 3/4 c. Sliced onions
• 3/4 c. Sliced celery
• 3/4 c. Sliced leek, white and light green parts only, washed
• 4 c. Butternut squash, peeled and diced or possibly pumpkin
• 10 x Fresh sage leaves, chopped
• 1 tsp Chopped garlic
• 1 tsp Kosher salt
• 2 ounce Prosciutto, finely diced, optional
•     Freshly grnd black pepper
• 1/4 c. Shredded Parmigiano Reggiano cheese

Directions