UDALL GIRLS COOK

Butternut and Ham Bisque

Ingredients:
2 Tbsp. butter
1 large sweet onion, chopped
1/2 tsp dried rosemary
2 cloves garlic, minced
1 butternut squash (peeled and diced about 5 cups)
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 tsp salt
black pepper, to taste
1/2 cup light or heavy cream
1 1/2 cups diced cooked ham

Procedure:
1. Melt butter in large pot. Stir in onion and rosemary. Cover the pan and cook the onion over moderate heat for 10 minutes stirring occasionally. Stir in the garlic and cook another minute.
2. Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce heat and cover, cook for 20 minutes or until vegetables are very soft. Remove pan from heat.
3. Using a slotted spoon, transfer the soup solids and a ladleful of broth to the food processor. Puree the vegetables, then stir them back into the broth. Stir in the pepper, the cream, and the ham, and heat for several minutes before serving.

So yummy! All of my boys love this soup!