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Yellow Squash and Ham Soup

By Paula Deen

Ingredients

  • 2 lbs sliced into rounds yellow squash
  • 6 tablespoons butter
  • 1 large sliced onion
  • 4 sliced thin carrots
  • 1 can evaporated milk
  • 1/2 cup sour cream
  • 1/4 teaspoons nutmeg
  • 1/2 cup grated white cheddar cheese
  • 1 1/2 cups vegetable stock
  • 2 cups do not use country ham diced cooked ham
  • to taste salt and pepper

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.