Squash Soup Recipe with Ham and Swiss
This hearty soup combines squash, ham, and Swiss cheese, and can be made in less than an hour, if you roast the squash ahead of time.
by Valerie Boese
- 1 butternut squash (2 to 3 pounds) 2 red peppers
- 2 tablespoons cooking oil
- 1/2 cup chopped onion
- 2 cups peeled, diced potatoes
- 1 cup water
- 1 tablespoon chicken base or 3 bouillon cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-1/2 cups cooked, cubed ham
- 2-1/2 cups milk
- 1 cup shredded Swiss cheese
- 3 tablespoons sherry, white wine, or chicken broth
- Chopped chives
- Preheat oven to 375 F. Cut squash in half, and scoop out seeds. Fill seed cavity halves with a little water to keep them from drying out while baking. Bake for 1 hour, or until squash is fork-tender. Let cool, and then cut flesh into bite-sized chunks. Set aside.
- Preheat broiler. Set peppers on cookie sheet, and place in center of oven. Broil until skins are blistered, about 4 to 6 minutes, turning once. Remove peppers from oven, cover with a dish towel, and let stand for 5 minutes. Remove skin, stems, and seeds. Dice peppers, and set aside.
- Heat oil in a large saucepan over medium heat. Add onion, and cook for 3 to 4 minutes. Increase heat to high. Add potatoes, water, chicken base, salt, and pepper, and bring to a boil. Reduce heat to high simmer, and cook for 8 to 10 minutes, or until potatoes are tender. Do not drain.
- Stir in ham, peppers, squash, milk, and cheese. The soup will be a little chunky. Reduce heat to low, and simmer for 15 minutes, or until heated through. Stir in sherry, and cook for an additional 3 minutes.
- Ladle soup into individual bowls, and serve garnished with a sprinkling of chopped chives.
Valerie Boese and her family live in northeast Nebraska, where they grow a wide variety of vegetables, herbs, and fruits. The family owns and operates TarBox Hollow Poultry.