Friday, November 4, 2011

Ham, Butternut Squash and Wild Rice Soup

I had the day off from work and enjoyed the entire day cooking in my kitchen. Here's what I made for dinner...

2 medium butternut squash
1 1/2 tbs. olive oil
12 c. chicken stock
2 yellow onions, diced
1 c. wild rice
12 oz. Applewood smoked ham steak, cubed
16 oz. corn kernels, drained
6 sprigs fresh thyme
1/2 c. half-and-half
1 tbs. fresh parsley, finely chopped
S & P, to taste

Preheat oven to 400 degrees. Peel and remove seeds from squash. Cut into 1 inch pieces. Place on baking pan and drizzle with 1 tablespoon oil. Season generously with S&P. Roast in oven for 40 minutes or until fork tender. Let cool.

Bring 4 cups chicken stock to boil in medium pot. Pour in rice and cook on medium heat until broth has been fully absorbed. Approximately, 45-60 minutes.

Dice and sauté onions in 1/2 tablespoon oil in non-stick saucepan. Sauté until golden brown. Remove from pan and set aside. Cube ham and sauté in saucepan with cooking spray until golden brown. Set aside.

Puree cooled squash in food processor with 2 cups broth until smooth. In a large pot, bring remaining 6 cups broth to simmer. Add squash puree, corn, thyme sprigs, onion and ham. Cook for 20 minutes at slow boil. Reduce heat to simmer, add rice and cook for another 10 minutes.

Remove from heat and discard thyme sprigs. Stir in half-and-half and parsley. Serve hot and enjoy!

*Recipe adapted from Emeril Lagasse
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  1. Never thought of it,but now that you posted this yummy recipe I think I would love wild rice in it:)

  2. The soup looks hearty and comforting, great flavor combination with the ham and pumpkin!