Gingered Squash and Ham Soup with Cornmeal Dumplings Recipe

Name: Gingered Squash and Ham Soup with Cornmeal Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds kabocha* or butternut squash; 2 garlic cloves; 1 tablespoon minced peeled fresh gingerroot; 7 cups water; 1 cup drained canned whole tomatoes, chopped (about a 1-pound can); 1/2 pound trimmed boneless ham steak, cut into 1/4-inch cubes; 1/3 cup yellow cornmeal; 1/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 1/2 teaspoons cold unsalted butter, cut into bits; 3 tablespoons milk; 2 tablespoons beaten egg (about 1/2 large egg); 2 tablespoons chopped fresh chives; *available at some natural foods stores, some specialty foods shops, and some supermarkets

Servings: persons

2 1/2 pounds kabocha* or butternut squash
2 garlic cloves
1 tablespoon minced peeled fresh gingerroot
7 cups water
1 cup drained canned whole tomatoes, chopped (about a 1-pound can)
1/2 pound trimmed boneless ham steak, cut into 1/4-inch cubes
1/3 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cold unsalted butter, cut into bits
3 tablespoons milk
2 tablespoons beaten egg (about 1/2 large egg)
2 tablespoons chopped fresh chives
*available at some natural foods stores, some specialty foods shops, and some supermarkets

1
Halve squash lengthwise with a sharp knife and discard seeds and strings.
2
Peel squash and cut into 1/2-inch pieces.
3
In a 4-quart saucepan simmer squash, garlic, gingerroot, and water, partially covered, until squash is very tender, about 20 minutes.
4
In a blender puree mixture in batches and return to pan.
5
Stir in tomatoes, ham, and salt and pepper to taste.
6
Soup may be prepared up to this point 2 days ahead and chilled, covered.
7
Into a bowl sift together cornmeal, flour, baking powder, and salt and blend in butter until mixture resembles meal.
8
Add milk, egg, and chives and stir until batter is just combined.
9
Bring soup to a bare simmer.
10
Drop batter by rounded tablespoons onto soup and simmer, covered, until dumplings are just cooked through, about 12 minutes.

2351

kcal

Calories

243

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 pounds kabocha* or butternut squash, 2 garlic cloves, 1 tablespoon minced peeled fresh gingerroot, 7 cups water, and more.

Yes, Gingered Squash and Ham Soup with Cornmeal Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingered Squash and Ham Soup with Cornmeal Dumplings

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