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

1. Melt the butter in med soup pot or large saucepan.

2. Stir in the onion.

3. Partially cover the pan and cook the onion over moderate heat for 10 min, stirring occasionally.

4. Stir in the garlic and cook another min.

5. Add the squash, potatoes, chicken stock, and salt and bring to a boil.

6. Reduce the heat and cover the pot.

7. Cook the soup at a low boil for 20 min. or until the vegetables are very soft.

8. Remove the pan from the heat.

9. Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor.

10. Puree the vegetables, then stir them back into the broth.

11. Stir in the pepper, cream, and ham, heating for several minutes before serving.

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