Healthy Butternut Squash Soup with Ham & Chives
The ever-so-slight saltiness of ham is a perfect complement for the rich sweet flavor of butternut squash.
If it suits your taste, try adding a dollop of plain yogurt along with the ham and chives. (Any variety of hard squash or even carrots can stand in for the butternuts.)
Ingredients
- 2 tablespoons of butter
- 1 yellow onion, peeled and chopped
- A large piece of fresh ginger, cut into four pieces
- Salt and freshly ground black pepper
- 2 small butternut squash, halved and seeded
- 1 russet potato, peeled and cut into pieces
- 4 cups chicken stock
- 7-oz. package Applegate Naturals® Slow Cooked Ham
- A handful of fresh chives, finely minced
Instructions
- Melt the butter in a large heavy pot over medium heat. Add the onions and ginger.
- Season with a large pinch of salt and several grindings of pepper.
- Stir occasionally and cook until the onions are soft, about 15 minutes.
- Meanwhile, use a vegetable peeler to remove the skin from the squash then cut the squash into 2-inch pieces.
- Add the squash and potatoes to the onions.
- Add the chicken stock, reduce heat to medium low, and cook until the squash is very tender, about 45 minutes.
- Use a slotted spoon to fish out the ginger (4 pieces) and discard.
- Transfer the soup to a food processor or blender and blend until the soup is very smooth (you may have to do this in batches).
- If the soup is too thick add water or more chicken stock to thin it.
- Taste the soup and season with salt and pepper. Ladle the soup into bowls and garnish with ham and chives.
This is a butternut soup recipe, or more accurately, a butternut squash soup recipe that we predict you will find yourself going back to again and again.
- Melt the butter in a large heavy pot over medium heat. Add the onions and ginger.
- Season with a large pinch of salt and several grindings of pepper.
- Stir occasionally and cook until the onions are soft, about 15 minutes.
- Meanwhile, use a vegetable peeler to remove the skin from the squash then cut the squash into 2-inch pieces.
- Add the squash and potatoes to the onions.
- Add the chicken stock, reduce heat to medium low, and cook until the squash is very tender, about 45 minutes.
- Use a slotted spoon to fish out the ginger (4 pieces) and discard.
- Transfer the soup to a food processor or blender and blend until the soup is very smooth (you may have to do this in batches).
- If the soup is too thick add water or more chicken stock to thin it.
- Taste the soup and season with salt and pepper. Ladle the soup into bowls and garnish with ham and chives.
This is a butternut soup recipe, or more accurately, a butternut squash soup recipe that we predict you will find yourself going back to again and again.