Butternut and Ham Bisque
Yield: 12 servings
2 T. coconut oil, ghee, or butter
1 very large sweet onion chopped
1 tsp. dried rosemary
2 tsp. minced garlic
10 cups peeled, diced butternut squash
2 c. peeled, diced sweet potato
10 c. chicken broth (homemade, or from bouillon)
salt to taste (depending on what broth you use)
black pepper to taste
1 c. coconut milk
3 cups cubed cooked ham
Melt coconut oil or other fat in a stock pot. Sauté the onion and rosemary over moderate heat for 10 minutes. Stir in the garlic and cook another minute.
Add the squash and sweet potato cubes, chicken stock, salt & pepper and bring to a boil. Reduce the heat and cover the pot. Simmer the soup for 20-25 minutes or until the vegetables are very soft. Remove the pan from the heat.
Use a stick blender to puree the vegetables and broth in the pot. If you do not own a stick blender,
My son Matthew, upon tasting this soup, once exclaimed, "This is better than ice cream!"