Yellow Squash and Ham Soup


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Yellow Squash and Ham Soup Yellow Squash and Ham Soup Recipe Courtesy of

54321 Based on 8 Reviews

Servings: 4 to 6
Prep Time: 15 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

2 lbs. yellow squash, sliced into rounds
6 tablespoons butter
1 large onion, sliced
4 carrots, sliced thin
1 can evaporated milk
½ cup sour cream
¼ teaspoon nutmeg
½ cup white cheddar cheese, grated
1 ½ cup vegetable stock
2 cups cooked ham, diced (do not use country ham)
Salt and pepper to taste

Directions

In a large soup pot, melt butter.  Sauté onion, carrots, squash, salt and pepper for 20 minutes. To Squash mixture add evaporated milk and sour cream, stir well. Simmer until mixture bubbles. Stir in nutmeg, cheese, ham and vegetable stock. For a thicker soup, adjust the amount of stock. 

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Reader Comments:

54321

I have lots of squash frozen from last fall and will make this very soon, before the weather gets too hot for soup! I was wondering though: what is 'country ham' and why shouldn't it be used? Thanks Mrs. Deen! From a 47 year veteran of diabetes

By Debi Henson on April 25, 2012

54321

The soup was awesome!!!!

By Michelle on January 31, 2012

54321

You aren't the only one who has been told they have diabetes. I was told a year and a half ago after some yearly blood work. Please list the nutritional information with each of your recipes. I could never figure out why The Food Network never had a show that was for diabetics or at least gave the nutritional information.

By Ruth Ann Barkhimer on January 18, 2012

54321

Hey Melissa! Thank you for your question. This soup is a bit of a "chewy" soup, but it should not have curdled on you. Make sure not to bring the milk ingredients to a boil and allow it to come to a simmer slowly after you add the stock. You will LOVE this soup and it's great with leftover chicken too!

By Libbie Summers, Senior Food Editor on April 02, 2011

54321

I am not sure what happened but when I made this soup the broth became very "curdled like". I'm not sure if it was the cheese or the milk but the broth had a chunky texture. The flavor was really good but how do I prevent this from happening again and coming out with a true soup?

By Melissa on March 20, 2011

54321

This soup is spectacular!

By angie kautz on January 17, 2011

54321

Response to making for one: Cut recipe in half and it will be good for at least two meals. Something this good is always good a second time!

By JP Powell on January 05, 2011

54321

I would like to try this recipe, but how do you prepare a dish for one person.

By Sonja Foort on January 05, 2011

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