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Name: Butternut Squash Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American-South
Ingredients: 1 tablespoon olive oil; 1 teaspoon fresh rosemary minced; 1/3 cup country ham finely diced; 1 tablespoon garlic minced; 1 (2-pound) butternut squash peeled, seeded, and cut into1/2-inch dice (about 4 cups); 3/4 teaspoon salt or to taste; 1/4 cup buttermilk whole or lowfat, plus more for serving; freshly ground black pepper to taste for serving

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INGREDIENTS

1 tablespoon olive oil
1 teaspoon fresh rosemary ; minced
1/3 cup country ham ; finely diced
1 tablespoon garlic ; minced
1 (2-pound) butternut squash ; peeled, seeded, and cut into1/2-inch dice (about 4 cups)
3/4 teaspoon salt ; or to taste
1/4 cup buttermilk ; whole or lowfat, plus more for serving
freshly ground black pepper ; to taste for serving

INSTRUCTIONS

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.

NOTES

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Butternut Squash Soup

1 tablespoon olive oil
1 teaspoon fresh rosemary minced
1/3 cup country ham finely diced
1 tablespoon garlic minced
1 (2-pound) butternut squash peeled, seeded, and cut into1/2-inch dice (about 4 cups)
3/4 teaspoon salt or to taste
1/4 cup buttermilk whole or lowfat, plus more for serving
 freshly ground black pepper to taste for serving

Makes 4 to 6 servings.

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Nutrition

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Serving Size: 1 Serving (26g)
Recipe Makes: 6 Servings

Calories: 38
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 38

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