The Sinister Scribe

Butternut and Ham Bisque

Ingredients

• 1 tablespoon Butter unsalted
• 1 large Onion chopped
• 1/2 teaspoon Rosemary
• 2 cloves Garlic minced
• 5 cup Butternut squash peeled, diced
• 1 cup Potato peeled, diced
• 5 cup Chicken broth
• 1 teaspoon Salt
• 1/2 cup Milk add extra powder
• 1 1/2 cup Ham cooked, cubed

Instructions

1. Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially 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 the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.

3. Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor (do this in batches if your processor is small). Puree the vegetables, then stir them back into the broth. Stir in the pepper, the milk, and the ham, heating for several minutes before serving.

Notes: OMG! This is soooo good. Makes me wish I had smoked garlic to use in it. Mmmmmmmmm! I would imagine that replacing the chicken broth with veg broth and leaving out the ham would make for an equally delectable vegetarian soup.