Chunky Squash and Ham Soup

Serves: 8

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Total Time: 95

Prep Time: 20

Cook Time: 75

• 125 gram(s) butter
• 2  Spanish onions, roughly chopped
• Around 1.6kg (3½lb) butternut or acorn squash, peeled, deseeded and diced
• 1.1 liter(s) vegetable stock
• 200 gram(s) piece smoked ham off the bone, cut into bite-sized chunks
• 20 gram(s) pack fresh basil, roughly chopped

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.
4. TO FREEZE Cool quickly and store in a freezerproof container for up to three months.
5. TO SERVE Thaw overnight at cool room temperature. Pour into a pan and heat gently to serve.

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