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Butternut Squash Soup

Mormon.Cook's picture
Ingredients
  Butternut squash 1 Pound
  Onions 2
  Carrots 2
  Celery stalks 3
  Salt 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Cooked meaty ham bone/1/2 cup cooked cubed ham 1
  Hot water 2 Cup (32 tbs)
  Chicken broth 3 Cup (48 tbs)
  Parsley 1 Tablespoon
Directions

Peel, seed, and cut up squash into 1-inch cubes. In a heavy saucepan, combine all ingredients except parsley. Cook about 30 minutes, or until vegetables are tender. Remove ham bone. Whirl soup in blender container in batches. Remove meat from bone, and add pieces to blended soup. Adjust seasonings. Garnish with parsley.

Recipe Summary

Cuisine: 
American
Servings: 
5

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