Ham And Butternut Squash Soup Recipes

HAM AND BUTTERNUT SQUASH SPAGHETTI

Steps:

• Heat olive oil over medium heat in a large skillet. Stir in ham and cook until the edges are slightly browned, about 3 minutes.
• Stir in garlic; cook until fragrant and edges are barely golden, about 1 minute.
• Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low.
• Gently stir mascarpone cheese into squash mixture until completely incorporated. Stir in Italian parsley. Remove from heat and cover.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.
• Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti and serve.

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.

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

NAVY BEAN SQUASH SOUP

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.