Description

This is an easy, delicious, sweet, creamy bisque that is perfect for those chilly nights. Serve it with a salad and crusty bread for a complete meal.

Ingredients

• 2 T. unsalted butter
• 1 large sweet onion, such as Vidalias, chopped
• 1/2 t. dried rosemary leaves, chopped
• 2 cloves garlic, minced
• 5 c. butternut squash, peeled and diced
• 1 c. peeled, all-purpose potatoes, diced
• 5 c. chicken stock
• 1 t. salt
• pepper, to taste
• 1/2 c. light or heavy cream
• 1 1/2 c. cooked ham, diced

Steps

1. Melt butter in a medium soup pot or a large saucepan. Stir in onion and rosemary. Partially cover the pan and cook onion over medium heat for 10 minutes, stirring occasionally. Stir in garlic and cook another minute.
2. Add squash, potatoes, chicken stock, and salt and bring to a boil. Reduce 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.
3. Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor (do this in batches if processor is small). Puree the vegetables, then stir them back into the broth. Stir in pepper, cream, and ham, heating for several minutes before serving.