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.





Related Posts Plugin for WordPress, Blogger...


Leave a Reply

Required fields are marked *.

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.