Butternut Squash and Ham Bisque Recipe


  • 2 tablespoons of butter
  • 1 large sweet onion
  • 1/2 teaspoon dried chopped rosemary
  • 1 teaspoon of minced garlic
  • 2 butternut squashes
  • 1 large potato
  • 5 cups of chicken broth
  • 1 teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 1/2 cup of cream
  • 1 1/2 cups of diced cooked ham


  1. Cook the ham and chop into small pieces.
  2. Peel and dice the butternut squash and potatoes.
  3. Chop the onion into small pieces.
  4. Melt the butter in a large pot over medium heat.
  5. Add the chopped onion and rosemary to the butter.
  6. Cook the onion for about 10 minutes. Stir occasionally.
  7. Add the garlic to the onion.
  8. Cook for another minutes.
  9. Add the squash, potato, chicken broth, and salt to the pot.
  10. Bring the soup to a boil over medium heat.
  11. Reduce the heat to low and cover the soup.
  12. Simmer for 20 minutes or until the vegetables are soft. Stir occasionally.
  13. Allow the soup to cool slightly.
  14. Transfer the vegetables and a small amount of broth in small batches to a blender. Blend until smooth.
  15. Return the blended soup to a pot.
  16. Add the pepper, cream, and ham to the soup. Stir thoroughly.
  17. Heat the soup until hot and bubbly.
  18. Serve hot.
  19. Refrigerate any uneaten butternut squash and ham bisque.

Heather Johnson

Heather Johnson is a mother, wife, writer, librarian, and linguist. She earned a BA in English studies with a minor in creative writing from Illinois State University in May 2007, an MS in library and information science from the University of Illinois at Urbana-Champaign in May 2009, and an MS in English studies with an emphasis in linguistics at Illinois State University in December 2011.

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