Butternut Bisque

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 (or milk or heavy cream if you can have dairy)
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, buy one immediately puree the vegetables with some broth in batches in  a blender until all the vegetables are pureed and returned to the pot. Stir in the coconut milk and ham, heating for several minutes before serving. 

My son Matthew, upon tasting this soup, once exclaimed, "This is better than ice cream!"