Creamy Butternut Squash Soup

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

Directions:

1. Melt butter in a large soup pot
2. Saute onions for a few minutes
3. Add garlic and rosemary, saute a few minutes more
4. Then add butternut squash, potatoes, salt, pepper, and chicken stock.
5. Bring to a boil then reduce heat to medium-low, cover and cook for about 20 minutes until vegetables are very soft.
6. 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.
7. Stir in cream and ham, heat for a few more minutes
8. Adjust salt and pepper if necessary
9. Enjoy!

Options:

• 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.