Yield: 6 servings Source: Family Fun magazine
This recipe is more work, but very rewarding!
2 T. butter
1 very large sweet onion, chopped
1/2 tsp. dried rosemary
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 c. peeled, diced all-purpose potatoes (sometimes I omit this w/o much consequence)
5 c. chicken stock or chicken bouillon
1 tsp. salt
black pepper to taste
1/2 c. light cream (I’ve been known to use milk)
1 1/2 cups diced cooked ham
Melt butter in medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.
Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.
Using a slotted spoon, transfer the soup solids and a ladleful of broth to a food processor or blender and puree in batches. Stir the puree back into the broth. Stir in the pepper, cream, and ham, heating for several minutes before serving.