Heat oil in a large skillet set over medium-low heat. Add rosemary, ham, and garlic and cook, stir constantly, until garlic is fragrant but not browning, about 2 minutes. Turn heat to low, add squash, and stir to coat the pieces with oil. Continue cooking and stirring for 2 to 3 minutes. Add 3 cups water and cover skillet. increase heat to medium-high and bring to a boil. Reduce heat to low, stir in salt, and simmer, covered, until squash is tender but not dissolving into the soup, about 8 to 10 minutes.
Using an immersion blender (or transferring mixture, in batches if necessary, to a blender or food processor), puree soup until just a few chunks of squash and ham remain visible. Add buttermilk and stir to incorporate. Serve in large bowls. To garnish, loosely stir a tablespoon of buttermilk into each bowl leaving a trail of white. Season with a grind of black pepper.
Makes 4 to 6 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (26g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 16 (42%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 9.2mg||3 %|
|Sodium 350.9mg||12 %|
|Potassium 95.7mg||3 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.3g|
|Protein 4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 38
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