Warm up with this comforting Creamy Butternut Squash Soup with Ham, made with wholesome, all-natural ingredients and rich, savory flavor. A simmered ham bone infuses the broth with depth, while roasted butternut squash, apples, and onions bring a touch of sweetness. Blended with crème fraîche and heavy cream, the result is smooth, creamy, and full of cozy fall flavor.
Finished with tender ham pieces, crunchy croutons, and a drizzle of olive oil, this soup turns simple, real ingredients into a hearty, nourishing meal the whole family will love.
Servings
6
Prep Time
10 min
Cook Time
90 min
Ingredients
1 leftover ham bone
4 c. chicken bone broth, or vegetable broth
2 c. Water
1 sprig fresh rosemary
3 sprigs fresh thyme
5 fresh sage leaves
1 medium butternut squash, peeled, seeds removed and cubed
2 apples, peeled, cored, and halved
1 small sweet onion, large chop
6 cloves garlic
1/4 tsp paprika
1/4 tsp cloves
1/2 tsp ground ginger
1/4 tsp nutmeg
1 tsp salt
Black pepper
3 tbsp olive oil
3 tbsp maple syrup
4 oz creme fraiche
2/3 c. Heavy cream
Top with croutons, candied pumpkin seeds, fried ham, and a drizzle of olive oil
Add ham bone, broth, water, and fresh herbs to a large stock pot. Bring to a boil, cover, reduce to simmer and cook 1 hour. While cooking, roast vegetables.
3
Add butternut squash, onion, apple, and whole garlic cloves to a large baking sheet. Sprinkle with seasonings and then drizzle with oil and maple syrup. Mix together to coat everything and then spread evenly on baking sheet.
4
Roast for 30 minutes, stirring halfway through, until roasted well.
5
After ham bone is simmered for 1 hour, remove herbs and set aside the ham bone from broth.
6
Add roasted vegetables to broth. Puree using an immersion blender until it is smooth (you can also use a food processor if you don’t have an immersion blender, but you might have to do it in batches).
7
Once smooth, add in the creme fraiche and slowly drizzle in the heavy cream while pureeing again. Return to the stove and simmer for 10 minutes, stirring occasionally.
8
While simmering, remove excess ham from the bone and dice up into small pieces. Add the ham to the soup and stir (reserve some ham pieces to fry up to top the soup with it).
9
Add to a bowl and top with croutons, candied pumpkin seeds, fried ham, and a drizzle of olive oil if desired.
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