Chunky Squash And Ham Soup Recipes

CHUNKY SQUASH AND HAM SOUP

Steps:

• Melt the butter in a large pan and fry the chopped onions for 10-15min until very soft and golden.
• Add half the squash, toss well, then add the stock and bring to the boil. Simmer gently for 30min.
• Blend the soup until smooth, then return to the pan. Add the remaining squash, the ham and basil, then season. Bring to the boil, then simmer gently for a further 20min until the squash is just tender.
• To freeze. Cool quickly and store in a freezerproof container for up to three months.
• To serve. Thaw overnight at cool room temperature. Pour into a pan and heat gently to serve. Take a look at our selection vegetable soup recipes if butternut squash doesn't take your fancy. There is nothing better than a freshly made soup, try these other great soup recipes below: Slow cooker French soup Watercress and goats cheese soup Summer garden soup with minted oil Chilled pea and chorizo soup Quick winter minestrone soup

HAM AND BUTTERNUT SQUASH SOUP

Steps:

• Microwave squash on High 5 minutes or until thawed. In large microwavable bowl, mix squash, broth, cinnamon-sugar and pepper. Microwave uncovered on High 3 to 5 minutes or until thoroughly heated.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Pat ham dry with paper towels. Cook ham in oil 2 minutes, stirring occasionally, until lightly browned. Add rosemary; cook 1 minute longer.
• Ladle soup into 4 bowls; sprinkle ham topping in center of each bowl.

GINGERED SQUASH AND HAM SOUP WITH CORNMEAL DUMPLINGS

Steps:

• Halve squash lengthwise with a sharp knife and discard seeds and strings. Peel squash and cut into 1/2-inch pieces.
• In a 4-quart saucepan simmer squash, garlic, gingerroot, and water, partially covered, until squash is very tender, about 20 minutes. In a blender purée mixture in batches and return to pan. Stir in tomatoes, ham, and salt and pepper to taste. Soup may be prepared up to this point 2 days ahead and chilled, covered.
• Into a bowl sift together cornmeal, flour, baking powder, and salt and blend in butter until mixture resembles meal. Add milk, egg, and chives and stir until batter is just combined. Bring soup to a bare simmer.
• Drop batter by rounded tablespoons onto soup and simmer, covered, until dumplings are just cooked through, about 12 minutes.