This soup is so simple, and tastes so good. Its a perfect winter comfort food, and is surprisingly filling. Even the kids liked it, and they think eating soup is practically torture. It doesn’t take long at all and has a creamy, velvety texture. I got 6 or 7 good sized squash from the garden this year, so we’ll have plenty of soup and Butternut Squash Lasagna this winter. I like to sprinkle a little chili powder on top to spice it up – freshly ground nutmeg would be nice too, or some homemade croutons. Use vegetable stock and skip the ham to make it vegetarian.
Butternut Squash & Ham Bisque
- · 2 T unsalted butter
- · 1 very large sweet onion, chopped
- · 1/2 tsp dried rosemary leaves, chopped
- · 2 cloves garlic, minced
- · 5 c peeled, diced butternut squash – about one medium squash
- · 1 c peeled, diced all-purpose potatoes – about one large potato
- · 5 c chicken stock
- · 1 tsp salt
- · Black pepper, to taste
- · 1/2 c light or heavy cream
- · 1 1/2 c diced cooked ham
Melt the butter in a 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 ladle, transfer the soup to a food processor in batches, filling the bowl only halfway to prevent spills. Puree the vegetables, then return them to a clean pot. Stir in the pepper, the cream, and the ham, heating for several minutes without boiling before serving.