Roasted Squash Soup with Smoked Ham

Instructions

1. Begin by roasting a butternut squash. Peel and seed a whole butternut squash and cut in large cubes. Place squash in a baking dish, season with salt and pepper, drizzle with a little olive oil and roast at 350 degrees F until the pieces are fork tender. Puree in a food processor or mash very well with a potato masher or ricer.

2. In a large saucepan fry the ham slices on both sides. Remove the ham and chop into small pieces.

3. Add the olive oil, onion and garlic to the pot over low heat and slowly cook until the onions are soft.

4. Add ½ the chopped ham, squash puree, stock, thyme, paprika and pepper.

5. Simmer for about 20 minutes over low heat. Taste for seasoning and add salt if needed. (NOTE: Be careful not to over salt the soup as the ham may have provided sufficient seasoning.) Finish by stirring in the lemon juice.

6. Puree the soup with an immersion blender (or in small batches in a standard blender or food processor.) Garnish with a dollop of sour cream and the remaining ham.