Winter Squash Chowder
2 tablespoons oil
1 1/2 cup chopped onion
7 to 8 cups butternut squash, peeled, seeded and cubed
1/4 to 1/2 pound chopped ham
4 cups water or broth
2 bay leaves
1 cup diced carrots
1 cup diced celery
1 cup diced green beans
1 cup shredded sharp cheddar cheese
1 to 2 cups milk or cream
Salt and pepper, to taste
Sauté onion in oil. Add squash, ham, broth and bay leaves. Simmer until squash is tender, about 20 minutes. Use potato masher to break up squash. In a separate pot, cook carrots, celery and beans in 2 cups water until just tender. Drain and add the vegetables, cheese and milk to the squash and heat gently while stirring. Season with salt and pepper, to taste.
Serves 4.
From “One United Harvest, Creative Recipes from America’s Community Supported Farms,” Julie Sochacki, 2005.