Roasted Buttercup Squash Soup with - Winn

exclusively at
Buttercup Squash
Roasted Buttercup
Squash Soup with
Virginia Ham Chips
Chef Curtis Stone
For more FREE recipes visit
winndixie.com/cookingwithcurtis
Roasted
Buttercup Squash
Soup with
Virginia Ham Chips
Prep
10
mins
Cook
Serves
Total
40
4
7.55
mins
Items commonly found in the pantry such as salt, pepper, vinegar, oil and butter are not included
in the total cost of each recipe. All other ingredients are calculated based on the portion used
in the recipe. However, we know some recipes may call for items not commonly used, so the full
price of those unique items will be added to the recipe cost – and we’ll still keep it under $10!
Our $7.55 cost is valid from 10/28/15 through 11/24/15 at all Winn-Dixie locations.
For full recipe cost breakdown visit winndixie.com/cookingwithcurtis
Make-ahead
The soup can be made up to 2 days ahead, covered and refrigerated. Reheat the
soup over low heat. The Virginia ham chips can be made up to 1 day ahead, stored
airtight at room temperature.
Ingredients
1 buttercup squash (about 3 pounds)
4 paper-thin slices Virginia ham
1 yellow onion, quartered
3 cups reduced-sodium
chicken broth
2 teaspoons Winn-Dixie canola oil
Kosher salt and freshly ground black
pepper
1/2 teaspoon finely grated
orange zest
Instructions
1. Position two racks in the center and lower third of the oven and preheat the oven
to 450°F. Place a large heavy baking sheet on the center rack of the oven until
hot.
2. Coat the squash and onion with the oil and season with salt and pepper. Place
the squash and onion on the hot baking sheet and roast, tossing the onions
occasionally, for about 25 minutes, or until the squash is slightly tender and the
onions are softened and well caramelized. Transfer the onions to a blender and
set aside. Using a small paring knife, pierce the flesh of the squash 4 to 5 times
to allow the steam escape. Continue roasting the squash for about 10 more
minutes, or until it has softened and a knife can easily pierce through the squash.
Let the squash cool for 10 minutes.
3. Meanwhile, invert another heavy baking sheet and line the sheet with
parchment paper. Lay the ham slices over the baking sheet. Cover with
another sheet of parchment paper and top it with a third baking sheet.
Bake on the lower rack for about 8 minutes, or until the ham slices are very
crisp and brittle. When cooled, break the ham slices into pieces and set aside.
4. Cut the squash in half. Using a large spoon, scoop the seeds from the squash
and discard. Scrape the softened squash flesh from the skin and place in the
blender with the roasted onion. Discard the skin. You should have about 1 1/2
pounds of softened squash. Add the chicken broth, zest, and 2 teaspoons of salt
and puree on high speed until very smooth. Transfer the soup to a large saucepan
and bring to a simmer over medium heat. Season to taste with salt.
5. Divide the hot soup among 4 bowls. Place 2 or 3 ham chips in each bowl and
serve.
CREATED 10/2015
WD-ENG