Thursday, 17 May 2012

Roasted Butternut Squash and Ham Soup

I know it's May but i think Mother Nature has gone on a career break? 

Well after looking at various other brilliant blogs, i keep hearing the same thing, "oh this weather is beautiful" or "I think some ice tea is needed to cool down".  Well here in Ireland, its freezing.  Yes i mean its raining, has not got past 10C and im still putting hats and scarves on my children. 

So firstly to all those writing about the heat, send some of it this way because here in Ireland a little goes a long way. 

After going for a walk in the park and gaining numb fingers and toes, i decided that some soup was needed.  I wanted something salty, savory, thick and hot.  Above all hot. 

This is what i came up with.  This is possibly nothing new at all but addition of ham cubes gave a beautiful texture and flavour to this soup. 

Now i don't like watery soups, i want a near meal out of soups, so if you like yours a little less thick, add some more stock to it, or a little Slimline milk if you choose. 

Now the ham cubes that i used came in little cases which served 4 but if your making this for 6 people, you need to open another pack and use half. 

I bought these in Aldi and there so versatile for adding to pasta, pizza, soups or even Stuffing.  Each pack has a Weightwatchers Propoints Value of 4. 

Weightwatchers Propoints Value per Serving: 1
Weightwatchers Propoints Value per recipe: 6 
Serves 6


500g of butternut squash, peeled and cubed.  I bought mine ready cut in Superquinn because it's such a tedious job.
1 red pepper, sliced into chunks
1 onion, chopped into chunks
2 tsp of dried rosemary
Salt and black pepper with more to taste near the end
2 tsp of Arrowmat seasoning
2 Tbl of ground garlic
Spray Oil
1 pack of ham cubes
1 Veg stock cube
750 mils of boiling water


Preheat the oven to gas mark 5, this may vary with other ovens you need to know your oven. On a baking tray, place the cubed butternut squash, red pepper, and chopped onion.

Sprinkle all of the herbs and spices and salt and pepper.  You may use the salt to suit your own taste  Mist with a little spray oil and toss to ensure that all the veg is coated.  Place covered with foil for 35 mins. 

Remove from oven and remove the covering, use the covering to act as a little divide and place the ham cubes on the tray and return to the oven for 20 mins.

Make up your stock so that the cube is well dissolved and ready to go. 

Remove tray from the oven and poke with a fork.  The butternut squash should be soft.  Using just the veg add them to the stock and blend until smooth.  Pour into a pot and place over a medium heat and add salt and pepper to taste. 

Serve in a warm bowl and then sprinkle the ham cubes untop.

 Enjoy the Niptuck way, so you don't have too!

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