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“Yummy on a cool Indian Summer evening. I used hubbard squash because I had it, but any winter squash could be used.”
READY IN:
30mins
SERVES:
4-6
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put into saucepan: celery, bell pepper, onion, chicken broth. Cook until slightly tender.
  2. Add squash and thyme. Add water if needed to cover. Cook until tender.
  3. Put 1/2 of soup into blender and blend until smooth. Pour back into pot.
  4. Add corn, spinach and ham. Heat until warm.
  5. Salt & pepper to taste.

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