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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 433.6
  • Total Fat: 25.6 g
  • Cholesterol: 80.9 mg
  • Sodium: 1,252.0 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 11.3 g
  • Protein: 15.5 g

View full nutritional breakdown of Butternut Squash Soup with Ham and Peas calories by ingredient
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Butternut Squash Soup with Ham and Peas

Submitted by: SOUR_KRAUT

Introduction

From Asparagus to Zucchini; a guide to cooking farm-fresh seasonal produce, third edition From Asparagus to Zucchini; a guide to cooking farm-fresh seasonal produce, third edition
Number of Servings: 4

Ingredients

    * Butternut Squash, 2 1/2 pounds
    * Butter, salted, 1 stick
    * Ham, extra lean,1/2 pound
    * Beef Broth - 1 can, 14 oz
    * Peas, frozen, 1 package (10 oz)
    salt & pepper

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Directions

Peel and seed squash and cut into 1-inch cubes. Submerge squash cubes in a bowl of ice water for at least 30 minutes and up to 3 hours. Drain squash. Melt butter in saucepan over medium heat; add ham and saute about 5 minutes. Remove ham with a slotted spoon and reserve in a bowl. Toss squash with the butter that remains in the pot, pour in broth, bring to a boil, and simmer until squash is tender; about 15 minutes. Puree soup with immersion blender or in food processor or blender. Add ham and peas and cook about 5 more minutes. Season to taste with salt and pepper.

Serving Size: Makes 4-6 servings, Nutrition calculated for 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user KTRAUT.






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