For the love of dinner Butternut Squash and Ham Soup

Directions: 1. Melt the butter in a soup pot and add the onion. Sauté over low heat until soft, about 10 minutes. Add the garlic and cook for one more minute. 2. Add the rosemary, squash, potato and chicken stock and bring to a low boil. Cook until the squash and potato are soft, about 20 minutes. 3.

Creamy Butternut Squash Soup The Original Dish

1 Sauté the onion, garlic and sage in a large pot with oil. Stir while cooking over medium heat for 1 minute, then add the onion and sage and cook 1 minute. Add the ham and the butternut squash, stir, and cook for 1 minute. 2 Then add the chicken stock and bring to a boil. Add the cannellini beans and tomatoes and reduce heat and simmer for 15.

TheNipTuckFoodBlog Roasted Butternut Squash and Ham Soup

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.

Slow Cooker Butternut Squash and Ham Soup SlowCookerMeals Life With

Directions. In a large soup pot, melt butter. Sauté onion, carrots, squash, salt and pepper for 20 minutes. To Squash mixture add evaporated milk and sour cream, stir well. Simmer until mixture bubbles. Stir in nutmeg, cheese, ham and vegetable stock. For a thicker soup, adjust the amount of stock. Fall weather calls for homemade soup like.

Creamy Butternut Squash Soup

Scoop out the squash into a bowl. In a 5 qt or larger pot, heat 2 Tbsp of bacon grease or lard over medium heat for a minute or two. Add the diced ham and cook for several minutes, stirring often. If you have a garlic press, use it to press the garlic and ginger directly into the pot.

Chunky squash and ham soup

Instructions. In a large sauce pan over medium-high heat, saute the onion, carrots, celery, and yellow squash in the butter until the vegetables are tender. Lower the temperature to medium heat and add the evaporated milk, ham, and cream cheese stirring occasionally. Once the cream cheese is completely melted, add the salt and pepper.

Bacon and Ham Soup with Squash From Garden to Soup Bowl

1. Microwave squash on High 5 minutes or until thawed. In large microwavable bowl, mix squash, broth, cinnamon-sugar and pepper. Microwave uncovered on High 3 to 5 minutes or until thoroughly heated. 2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Pat ham dry with paper towels. Cook ham in oil 2 minutes, stirring.

Slow Cooker Butternut Squash and Ham Soup Life With Lovebugs

Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.

5 INGREDIENTS BUTTERNUT SQUASH SOUP The Yummie

Stir in 2 lb.peeled, diced butternut squash, 1 14 oz can diced tomatos in juice, 4 c chicken stock, 1/2 t allspice, 1/4 t mace, pinch of nutmeg and 1/2 lb piece of ham. Bring to boil, reduce heat and simmer, covered, for 50 to 60 minutes until squash is very tender. Remove ham and dice. Puree soup. Add 2 t curry powder, 1/4 t salt and 1/4 t pepper.

Yellow Squash and Ham Soup My Recipe Confessions

Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender. Remove ham bone. Mash the soup mixture, leaving some chunks if desired. remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through.

Yellow Squash and Ham Soup

Preheat the oven to 400°F. Halve the squash lengthwise and scoop out the seeds. Set the squash on a rimmed baking sheet, cut sides up. Put a piece of butter in each cavity and season generously.

Yellow Squash and Ham Soup

Melt the butter in a large pan and fry the chopped onions for 10-15min until very soft and golden. Step 2. Add half the squash, toss well, then add the stock and bring to the boil. Simmer gently.

Gingered Butternut Squash Soup Edible Nutmeg

Halve the squash and scoop out the seeds. Roast on a parchment-lined baking sheet for 40 to 50 minutes at 400 degrees F. Scoop out the flesh. Cook the carrots and shallots. Add the squash, herbs, garlic, and stock and let simmer, stirring occasionally. Puree, then stir in the sage, nutmeg, and Parmesan.

Yellow Squash and Ham Soup

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.

Bacon and Ham Soup with Squash From Garden to Soup Bowl

Step 1. Halve squash lengthwise with a sharp knife and discard seeds and strings. Peel squash and cut into 1/2-inch pieces. Step 2. In a 4-quart saucepan simmer squash, garlic, gingerroot, and.

Cheesy Yellow Squash and Ham Soup chaos in the kitchen

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Start the soup: Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a big pinch of salt; toss until vegetables are coated in oil. Place squash halves onto the chopped vegetables with the cut sides facing up.