Roasted Butternut Squash and Sweet Potato Soup with Crispy Ham
Honey Cornbread
Ingredients
- 1 (1-lb) butternut squash, peeled, seeded and cubed
- ½ lb sweet potatoes, peeled and cubed
- ½ onion, cut into wedges
- 1½ Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 (8-oz) pkg ham steak, chopped
- 1 clove garlic, minced
- 2½ cups chicken broth
- ½ tsp dried thyme
Instructions
- Preheat oven to 400°F.
- Toss together squash, potato, onion, 1 Tbsp oil, salt and pepper on a foil-lined rimmed baking sheet; spread in an even layer.
- Bake 25 to 30 minutes or until vegetables are tender.
- Meanwhile, heat remaining ½ Tbsp oil over medium-high heat in a Dutch oven; add ham, and cook 5 minutes or until lightly browned.
- Remove ham and drain on paper towels.
- Add garlic to pan; cook 1 minute.
- Stir in squash mixture, broth, and thyme; bring to a boil, reduce heat, and simmer 10 minutes.
- Pour soup into the container of a blender, remove center piece from blender lid and cover with a towel; process until smooth.
- Top servings with ham.
Side Dish Ingredients
- 1 (8.5-oz) box cornbread mix
- 2 Tbsp butter, softened
- 1 Tbsp honey
Side Dish Instructions
- Prepare cornbread mix according to package directions.
- Stir together softened butter and honey; serve with cornbread.
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