Copycat Union Square Cafe Bean and Butternut Squash Soup

Soak the beans in cool water for 6 hours or overnight. Drain well.

Combine the peppercorns, thyme, parsley, and bay leaf in a square of cheesecloth and tie shut with kitchen twine.

Heat the olive oil in a large saucepan over medium heat. Add the onions, celery, leek, squash, sage, and garlic. Cook, stirring occasionally, until the vegetables are softened.

Stir in the beans and water and bring to a boil. Reduce the heat to a simmer and cook, covered, for 1 1/2 hours. Add salt as desired then let the soup simmer for 30 more minutes or until the beans are tender.

Remove the cheesecloth packet and discard. Sir in the prosciutto and let cook for 3 more minutes. Season with black pepper then ladle the soup into individual serving bowls. Garnish each serving with freshly grated cheese.