"The belly rules the mind."--Spanish Proverb

Butternut Squash, Apple, and Ham Soup Recipe

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This recipe for Butternut Squash, Apple, and Ham Soup, by , is from Smith Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Turner Dotti
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 qts. water
6 chicken bouillon cubes
2 cups apple cider
1 medium onion,diced
2 lbs butternut squash, peeled,seeded, and cubed
2 tsp. pumpkin pie spice or 3/4 tsp. cinnamon,1/4 tsp. ground cloves,1/4 tsp. ginger, 1/4 tsp. nutmeg, 1/4 tsp. mace
1/2 cup brown sugar
1 1/2 sticks butter ( 3/4 cup)
1/2 cup flour
1/2 lb. diced country ham
2 apples peeled, seeded, & diced

Directions:
Directions:
Combine in 8 qt. saucepan : water, cider, chicken bouillon cubes,onion and squash. Cook until vegetables are tender.When using fresh squash-cook until squash completely comes apart** Add ham, spices, and brown sugar. Bring to a boil. Mix melted butter with flour in heavy saucepan and cook until mixtue has a slightly " nutty "flavor. Blend roux with soup and whisk until smooth. Season to taste with additional salt and pepper.Garnish with the fresh apples just before serving.

Personal Notes:
Personal Notes:
**After cooked squash becomes soft, I put portions ( no more than 1/2 blender full at a time ) in blender to mix well. Hold onto lid tight . Return to pan.

 

 

 

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