Pumpkin soup with Prosciutto Toscano DOP

Preparation
Heat saucepot over medium-high heat and cook chopped prosciutto until crispy; reserve. Melt butter in the same saucepot and cook fresh sage sprigs until crispy; reserve. In same pot cook butternut squash, carrot, onion, garlic, chopped sage leaves, salt and pepper until tender-crisp. Add broth and bring to a boil. Reduce heat and simmer until vegetables are very tender about 20 minutes. Using an immersion blender, puree the soup mixture. Add cheese and cook over medium heat until cheese is melted and soup is heated through. Garnish with reserved crispy Prosciutto Toscano DOP.