Categories: Soup
Ingredients
- 2 Tbs unsalted butter
- 1 large sweet onion, chopped
- 2 cloves garlic, minced
- 5 cups peeled, diced butternut squash
- 1 cup peeled, diced all-purpose potatoes
- 5 cups chicken stock
- 1 tsp salt
- black pepper, to taste
- 1/2 cup light cream
- 1 1/2 cups diced cooked ham
Directions
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Melt the butter in med soup pot or large saucepan.
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Stir in the onion.
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Partially cover the pan and cook the onion over moderate heat for 10 min, stirring occasionally.
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Stir in the garlic and cook another min.
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Add the squash, potatoes, chicken stock, and salt and bring to a boil.
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Reduce the heat and cover the pot.
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Cook the soup at a low boil for 20 min. or until the vegetables are very soft.
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Remove the pan from the heat.
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Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor.
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Puree the vegetables, then stir them back into the broth.
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Stir in the pepper, cream, and ham, heating for several minutes before serving.