"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Butternut and Ham Bisque Recipe

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This recipe for Butternut and Ham Bisque, by , is from When Do We Eat Around This Dump?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Krista Blumanthal
Added: Monday, October 8, 2007


2 tablespoons unsalted butter
1 large sweet onion, chopped or 2 Tablespoons minced onion
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
pepper to taste
1 cup light or heavy cream
1 1/2 cups diced cooked ham
1/2 teaspoon dried rosemary

Melt butter in large saucepan or soup pot. Stir in onion and rosemary. Partially cover pan and cook onion over moderate heat for 10 minutes. Stir in garlic and cook another minute. Add squash, potatoes, and chicken stock, salt and bring to a boil. Reduce heat and cover pot. Cook soup at low boil for 20 minutes, or until vegetables are soft. Remove pan from heat. Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor.




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