Hubbard Squash Soup

1. 1

   Cut Hubbard Squash in two pieces.

2. 2

   Put in roasting pan with 2 inches water on bottom of pan.

3. 3

   Cover with foil, bake at 350 2-3 hours, until tender. Using a spoon, scrape all the yellow squash into a bowl (careful not to take the green unripened part). Set aside.

4. 4

   Saute onion in 2 tablespoons butter till carmalized.

5. 5

   Put all ingredients into a food processor and process until very smooth.

6. 6

   (My food processor is small, so I do this in small batches and put each into a large pot, then stir till all is combined.).

7. 7

   Add the steamed brocolli and ham cubes.

* Per serving · 4 servings · Values may vary.

No additional tips available.