2 tablespoons of butter
1 yellow onion, peeled and chopped
A large piece of fresh ginger, cut into four pieces
Salt and freshly ground black pepper
2 small butternut squash, halved and seeded
1 russet potato, peeled and cut into pieces
4 cups chicken stock
7-oz. package
Applegate Farms Slow Cooked Ham
A handful of fresh chives, finely minced
Melt the butter in a large heavy pot over medium heat. Add the onions
and ginger. Season with a large pinch of salt and several grindings of
pepper. Stir occasionally and cook until the onions are soft, about 15
minutes.
Meanwhile use a vegetable peeler to remove the skin
from the squash then cut the squash into 2-inch pieces. Add the squash
and potatoes to the onions. Add the chicken stock, reduce heat to
medium low, and cook until the squash is very tender, about 45 minutes.
Use a slotted spoon to fish out the ginger (4 pieces) and discard.
Transfer the soup to a food processor or blender and blend until the
soup is very smooth (you may have to do this in batches). If the soup
is too thick add water or more chicken stock to thin it. Taste the soup
and season with salt and pepper. Ladle the soup into bowls and garnish
with ham and chives.