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Chunky Squash and Ham Soup
Ingredients
125g (4oz) butter
2 Spanish onions, roughly chopped
Around 1.6kg (3½lb) butternut or acorn squash, peeled, deseeded and diced
1.1 litres (2 pints) vegetable stock
200g (7oz) piece smoked ham off the bone, cut into bite-sized chunks
20g pack fresh basil, roughly chopped
A wonderful warming autumnal soup - serve with wholemeal bread for a weekend lunch
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Method
1 Melt the butter in a large pan and fry the chopped onions for 10-15min until very soft and golden.
2 Add half the squash, toss well, then add the stock and bring to the boil. Simmer gently for 30min.
3 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.
Comments
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