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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.
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In a large saucepan fry the ham slices on both sides. Remove the ham and chop into small pieces.
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Add the olive oil, onion and garlic to the pot over low heat and slowly cook until the onions are soft.
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Add ½ the chopped ham, squash puree, stock, thyme, paprika and pepper.
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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.
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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.