Ham, Butternut Squash, and Sweet Potato Soup




Our weather has been crazy lately. Last week seemed like summer with 90 degrees, hot and dry.  Today we woke to a cold, rainy day.   Definitely a soup day!  Here’s a delicious soup for a cool autumn day  that you can make with leftovers:  butternut squash, white-skin sweet potato,  and ham.   You can even use up that last bit of cream or half-and-half!

Ham and Butternut Squash Soup

1 tablespoon butter

1 sweet onion, peeled and diced

2 teaspoons minced garlic

3 stalks of celery, chopped

several slices of ham, diced

4 cups chicken broth

1 teaspoon minced thyme (dried or fresh)

3 cups of cooked butternut squash

1 cup cooked white-skin sweet potato

1 cup half and half

fresh ground pepper


Melt the butter in a skillet, add the onions. garlic,  and celery.  Stir until the onions are caramelized.  Add the ham, thyme and 2 cups chicken broth. Simmer.  In a blender or food processor,  puree the cooked squash and sweet potato with 2 cups of chicken broth.   Pour the puree into  a stock pot, and stir in the onions/celery/ham/broth from the skillet. Warm the soup over medium heat, and add the half-and-half gradually.  Season with fresh ground pepper.





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  1. How do you like to cook your squash? I roast mine…
    lizthechef recently posted..Reclaiming ThanksgivingMy Profile

  2. This recipe is actually very similar to my squash soup recipe. The main difference is the addition of sweet potato.

    I usually add a sprinkle of nutmeg as well, and sometimes a tiny bit of curry.

    I’ll need to try your sweet potato version though. It sounds great!

    I’ll probably put them both in the oven to roast before adding it to the soup. I recently bought an immersion blender, so making soup has been a breeze!

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