This is a favorite fall harvest soup. It warms the body and soul. The flavor says it all!
What you’ll need:
- 3 tbsp. butter
- 1 1/2 large sweet onion chopped
- 3/4 tsp. dried rosemary chopped
- 3 to 4 cloves garlic minced
- 1 butternut squash – about 8 cups peeled, chopped, and seeds removed – I use the whole squash, sometimes a little under or over 8 cups.
- 3 to 4 Yukon potatoes peeled & chopped about 4 cups
- 2 quarts chicken stock or homemade bone broth
- 2 1/2 tsp. Celtic sea salt
- 1/2 tsp. freshly ground pepper
- 1 cup of heavy cream
- 1 1/2 cups diced cooked ham
- Melt butter in a large soup pot
- Saute onions for a few minutes
- Add garlic and rosemary, saute a few minutes more
- Then add butternut squash, potatoes, salt, pepper, and chicken stock.
- Bring to a boil then reduce heat to medium-low, cover and cook for about 20 minutes until vegetables are very soft.
- Using an emersion blender puree all the vegetables. Or you can use a blender or food processor to puree vegetables. Do it in batches to fit your appliance.
- Stir in cream and ham, heat for a few more minutes
- Adjust salt and pepper if necessary
- This soup can be made without using ham
- You can substitute vegetable broth for the chicken broth
- For a slightly sweeter taste add some sweet potatoes
- Add a pinch of red pepper flakes for a little kick
Get creative, this is your Soup!
Looking for more soup options? Check out my Creamy Potato Soup.