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Roasted Butternut Squash Soup with Candied Ham

Roasting butternut squash before turning it into soup is an extra step, but it's what creates the deep, sweet flavor that makes this recipe work. The soup is blended until smooth with savory aromatics and cream, then topped with salty, candied ham cubes for texture.
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 55 minutes

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.

Notes

Watch ham carefully when adding sugar as it can burn quickly. Soup may splatter while simmering due to thickness.
Tried this recipe?Leave a comment below & let me know!