Wednesday, January 1, 2014

Butternut Squash Soup with Ham

Butternut squash soup recipe

  • 2 tablespoons butter
  • 1 yellow onion, chopped
  • 1 large piece of ginger, quartered
  • 1 celery stalk, diced
  • a pinch of salt and pepper
  • 1/2 teaspoon fresh thyme
  • 2 small butternut squashes, seeded, skinned, and cut into 1" pieces.
  • 1 carrot, diced
  • 1 russet potato, peeled and cut into 1" pieces
  • 4 cups chicken stock
  • 7oz cooked ham
  • fresh rosemary or chopped chives for garnish
  1. Melt the butter in a large, heavy pot over medium heat. Add the onions, celery, and ginger.
  2. Season with a large pinch of salt and pepper, and 1/2 teaspoon fresh thyme.
  3. Stir occasionally and cook until the onions are soft, about 15 minutes.
  4. Add the squash, potatoes, and carrot to the onions.
  5. Add chicken stock, and reduce the heat to medium low. Cook until the squash is very tender (about 45 minutes).
  6. Use a slotted spoon to fish out the ginger and discard.
  7. Transfer the soup to a blender or food processor and blend until the soup is smooth. Use chicken stock to thin out the soup if it's too thick.
  8. Taste the soup and season with salt and pepper, then ladle the soup into bowls and garnish with ham, chives, rosemary, and/or apple.
  9. Enjoy!
Recipe adapted from Applegate