HAM AND BUTTERNUT SQUASH SOUP
Progresso® reduced-sodium chicken broth and ham provide a flavorful addition to this creamy butternut squash soup - a perfect side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Fiber 3 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 460 mg
BEST BUTTERNUT SQUASH SOUP EVER
Slightly sweet, this is one of the best soups I've had in a while.
Provided by Chester
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g
NAVY BEAN SQUASH SOUP
On a chilly day, what could be more comforting than a pot of this homemade soup simmering on the stove? The mix of ham, beans ans squash is such a hearty combination, you'll savor every steamy spoonful.
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 12-14 servings (about 3 quarts).
Number Of Ingredients 8
Steps:
- Sort beans and rinse with cold water. Place beans in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour., Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender. , Remove ham bone. Mash the soup mixture, leaving some chunks if desired. remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through.
Nutrition Facts : Calories 163 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 214mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 10g fiber), Protein 10g protein.
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.
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Servings 4Calories 185 per servingTotal Time 10 mins
- Microwave packages of squash at HIGH 5 minutes or until thawed. Combine squash with stock, cinnamon sugar, and pepper in a large microwave-safe bowl. Microwave at HIGH 3 to 5 minutes or until thoroughly heated.
- While squash mixture cooks, heat oil in a large nonstick skillet over medium-high heat. Pat ham dry with paper towels. Add ham to pan, and cook 2 minutes or until lightly browned. Add rosemary, and cook 1 minute, stirring occasionally.
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