 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Yummy on a cool Indian Summer evening. I used hubbard squash because I had it, but any winter squash could be used. Ingredients:
4 celery ribs, sliced |
1 red bell pepper, diced |
1/2 sweet onion, diced |
2 -3 cups hubbard squash, cubed |
2 -3 cups chicken broth, to cover |
water |
1 cup corn, frozen |
1/2 cup ham, diced |
1/2 cup spinach, chopped |
1 teaspoon thyme |
salt |
pepper |
Directions:
1. Put into saucepan: celery, bell pepper, onion, chicken broth. Cook until slightly tender.
2. Add squash and thyme. Add water if needed to cover. Cook until tender.
3. Put 1/2 of soup into blender and blend until smooth. Pour back into pot.
4. Add corn, spinach and ham. Heat until warm.
5. Salt & pepper to taste.
|
|