Ingredients for Squash Soup
- 1 large yellow onion, chopped
- Smoked Ham
- Buttercup Squash
- 1 large potato (Yukon Gold recommended), peeled and chopped
- Chicken Stock
- 1 cup milk (whole milk recommended)
- Brown Sugar
- Salt And Pepper
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How to Make Squash Soup
- Cut the butternut squash in half, scoop out the seeds, and microwave for 5 minutes to soften for easier peeling.
- Let the squash cool slightly, then peel and chop it into 1-inch pieces.
- In a large pot or Dutch oven, sauté the chopped onion and optional diced ham in olive oil or butter over medium heat until the onions are translucent and starting to brown (about 5-7 minutes).
- Deglaze the pot by adding the stock, scraping up any browned bits from the bottom. Add the chopped squash and potatoes. Pour in enough water to generously cover the vegetables.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the squash and potatoes are very tender.
- Using a potato masher or immersion blender, partially mash the soup to your desired consistency, leaving some chunks for texture.
- Stir in the milk, salt, pepper, and brown sugar (if using). Heat through for another 5-10 minutes, stirring occasionally.
- Taste and adjust seasonings as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
17g
Fat
18g
Carbs
10g
