Best Ham And Butternut Squash Soup Recipes

CHEF JOHN'S ROASTED BUTTERNUT SQUASH SOUP

Chef John's Roasted Butternut Squash Soup image

My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 chopped onion
1 cup sliced carrots
6 whole garlic cloves, peeled
2 teaspoons kosher salt, or to taste - divided
1 (3 1/2) pound butternut squash, halved lengthwise and seeded
3 tablespoons unsalted butter
6 large sage leaves
6 cups chicken broth, plus more if needed
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 pinch cayenne pepper
½ cup creme fraiche
1 tablespoon chopped fresh chives

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt.
Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper. Garnish servings of soup with a dollop of creme fraiche and chopped chives.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 42.1 g, Cholesterol 48.5 mg, Fat 16.5 g, Fiber 6.3 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 1838 mg, Sugar 13.5 g

NAVY BEAN SQUASH SOUP

Navy Bean Squash Soup image

On a chilly day, what could be more comforting than a pot of this homemade soup simmering on the stove? The mix of ham, beans ans squash is such a hearty combination, you'll savor every steamy spoonful.

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 12-14 servings (about 3 quarts).

Number Of Ingredients 8

Ingredients

1 pound dried navy beans
2 cans (14-1/2 ounces each) chicken broth
2 cups water
1 meaty ham bone
2 to 2-1/2 pounds butternut squash, peeled, seeded and cubed (about 5 cups)
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Sort beans and rinse with cold water. Place beans in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour., Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender. , Remove ham bone. Mash the soup mixture, leaving some chunks if desired. remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through.

Nutrition Facts : Calories 163 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 214mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 10g fiber), Protein 10g protein.