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
Begin by preheating an oven to a temperature of 400°F (200°C).
To roast the butternut squash, first cut it down the middle, lengthwise; then scoop out the seeds. Turn the two halves around so that they face up and place them on a baking sheet.
Next, drizzle 2 tablespoons of olive oil over each of the squash halves and add some salt and pepper to taste. Finish by flipping the squash and placing them upside down.
Roast the squash until tender, about 1 hour (or until fork-tender).
After roasting for approximately 1 hour, cool for about 10 minutes (or until safe to touch). Once cooled, use a spoon to remove the flesh from the squash skins. Dispose of the skins.
If the squash has not reached a fork-tender state, put it back in the oven for another 15 minutes.
Sauté the Aromatics
While the squash is cooling, melt butter in a skillet over medium heat. Add in the diced onions and allow to sauté for about 4-5 minutes until they become somewhat transparent.
Place the chopped shallots and minced garlic into the skillet during the last 2-3 minutes of the onion’s cooking process. Remove skillet from the heat when aromatic and fragrant.
Blend and Simmer the Soup
In a blender, combine the roasted and cooled squash with the sautéed onions and add ¾ cup of chicken broth. Start blending on the lowest speed setting and gradually increase the speed until completely smooth.
Carefully pour the blended soup mixture into a large saucepan over medium-low heat. Whisk in the remainder (¾ cup) of the chicken broth and add in heavy cream. Add in salt, pepper, thyme, sage, cayenne, and any other desired seasonings.
Cover the saucepan and allow to simmer for approximately 10-15 minutes to allow the flavors of the soup to blend together thoroughly.
Continue to monitor the soup while it simmers. A thick soup like this is capable of creating large hot bubbles that will splatter on the stove.
Candy the Ham
While the soup simmers, begin by drying off the ham with a paper towel and cutting it into ½-inch cubes.
Next, heat a skillet over medium heat. Place the ham into the hot skillet and allow the ham to brown for approximately 4-5 minutes.
Once ham is browning on all sides, decrease the cooking temperature of the skillet to low. Then add brown sugar and honey to the skillet and place the skillet back on the heat.
Stir constantly for approximately 1-2 minutes while the sugar melts and creates a glaze on the ham.
Because the sugar often burns very quickly, monitor it closely.
Remove the skillet from the heat and set it aside. Serve the soup with the candied ham placed on top of the soup.
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.
