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Butternut Squash Soup - Jenny Garrett

Recipe

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Ingredients

  • 2 tbsp butter
  • 1 onion, diced
  • .5 tsp crushed rosemary
  • 2 cloves garlic
  • 5 cups squash, cooked
  • 1 cup potatoes, peeled and diced
  • 5 cups chicken broth
  • 1 tsp salt
  • .25 tsp pepper
  • .5 cup milk
  • 1.5 cups diced ham

Steps

  1. Melt better, saute onion and rosemary for 5-10 minutes. Add garlic and cook for 1 minute. Add potatoes, broth, salt and pepper. Boil until potatoes are soft. Remove potatoes and onions from broth and blend up in blender. Add squash and broth to blender with potatoes and onion. Blend well and put back in pot. Add milk and ham. Cook until warm, about 10 minutes.
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