cat lover
01-09-2007, 07:07 PM
2 tbsp unsalted butter
1 large sweet onion, chopped
1/2 tsp dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 tsp salt
pepper, to taste
1/2 cup evaporated milk
1 1/2 cups diced cooked ham
Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute. Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the 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.
Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor in batches). Puree the vegetables and then stir them back into the broth. Stir in the pepper, the evaporated milk, and the ham, heating for several minutes before serving. Makes 6 servings.
1 large sweet onion, chopped
1/2 tsp dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 tsp salt
pepper, to taste
1/2 cup evaporated milk
1 1/2 cups diced cooked ham
Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute. Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the 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.
Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor in batches). Puree the vegetables and then stir them back into the broth. Stir in the pepper, the evaporated milk, and the ham, heating for several minutes before serving. Makes 6 servings.