Ingredients (~7 servings)
For the Soup
- 1 large butternut squash (~4 to 4 1/2 lbs)
- 6 tablespoons olive oil, divided
- 3 tablespoons salted butter
- 1 small yellow onion, chopped
- 1 small shallot, chopped
- 5 cloves garlic
- 1 1/2 cups chicken or vegetable broth
- 3/4 cup heavy cream
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon cayenne pepper
For the Candied Ham
- 1 (1-lb) thick-cut smoked ham steak
- 3 tablespoons brown sugar
- 1 1/2 tablespoons honey
Roast the Butternut Squash
Preheat your oven to 400F.
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet.
Drizzle 2 tablespoons of olive oil over each half and season with salt and pepper. Flip the squash so they are skin-side up.
Roast for ~1 hour, or until the squash is completely tender when pierced with a fork.
Let the squash cool for about 10 minutes, or until it’s cool enough to handle. Use a spoon to scoop the flesh out of the skin and into a bowl.
If the squash isn’t tender, just put it back in the oven for another ~15 minutes.
Sauté the Aromatics
While the squash is cooling, melt the butter in a skillet over medium heat. Add the chopped onion and cook for ~4-5 minutes until it begins to soften.
Add the shallot and garlic and cook for another ~2-3 minutes, until you can smell them. Remove the skillet from the heat.
Blend and Simmer the Soup
In a blender, combine the cooked squash, the sautéed onion mixture, and 3/4 cup of the broth. Blend on low, gradually increasing the speed, until the mixture is completely smooth.
Pour the blended soup into a large pot over medium-low heat.
Whisk in the remaining 3/4 cup of broth and the heavy cream. Season with the salt, pepper, thyme, sage, and cayenne.
Cover the pot and let the soup simmer for ~10-15 minutes to allow the flavors to combine.
Be careful as it simmers. A thick soup like this can create large, hot bubbles that will splatter.
Make the Candied Ham
While the soup simmers, pat the ham steak dry and dice it into 1/2-inch cubes.
Heat a skillet over medium heat. Add the ham and cook until it’s browned on all sides, which should take ~4-5 minutes.
Turn the heat down to low. Add the brown sugar and honey to the pan.
Stir constantly for ~1-2 minutes until the sugar melts and glazes the ham.
Watch this closely as the sugar can burn very quickly.
Remove the ham from the heat and set it aside. Serve the soup topped with the candied ham.
Roasted Butternut Squash Soup with Candied Ham
Ingredients
For the Soup
- 1 large butternut squash ~4 to 4 1/2 lbs
- 6 tablespoons olive oil divided
- 3 tablespoons salted butter
- 1 small yellow onion chopped
- 1 small shallot chopped
- 5 cloves garlic
- 1 1/2 cups chicken or vegetable broth
- 3/4 cup heavy cream
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon cayenne pepper
For the Candied Ham
- 1 thick-cut smoked ham steak 1-lb
- 3 tablespoons brown sugar
- 1 1/2 tablespoons honey
Instructions
- Preheat oven to 400F.
- Halve butternut squash lengthwise, remove seeds, drizzle with 4 tablespoons olive oil, season with salt and pepper, place cut-side down on baking sheet.
- Roast squash 60 minutes until fork-tender.
- Cool squash 10 minutes, scoop flesh from skin.
- Melt butter in skillet over medium heat, cook onion 4-5 minutes until soft.
- Add shallot and garlic, cook 2-3 minutes until fragrant.
- Blend squash, onion mixture, and 3/4 cup broth until smooth.
- Transfer to pot, whisk in remaining broth, cream, and seasonings.
- Simmer covered 10-15 minutes.
- Pat ham dry, dice into 1/2-inch cubes.
- Brown ham in skillet over medium heat 4-5 minutes.
- Reduce heat to low, add brown sugar and honey, stir 1-2 minutes until glazed.
- Serve soup topped with candied ham.
