Roasted Squash Soup with Crispy Prosciutto - Prosciutto Di Parma

Ingredients

• 3 to 4 slices of Prosciutto di Parma, cut into 1/4-inch pieces
• 1 red kabocha squash
• Olive oil, as needed
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter
• 2 leeks, white parts sliced in 1/2-inch pieces
• 3 to 4 sprigs of thyme
• 1 bay leaf
• 1 quart vegetable stock, plus more as needed