This soup was literally thrown together.  In hindsight,  I would have also added the carrots to the roasting pan...but in my haste forgot to add them to the pan.  Next time I will definitely do that - do not be an airhead like I was this night! does happen from time to time.  Luckily, this was still tasty, but would be even better with roasted carrots.  Also, I used a fairly large Hubbard squash in this dish.  Hubbard Squash has a thickness to it which gave a great texture to the soup.  Having said that, most squashes would work nicely here - just re-adjust the liquid ratio to your liking.
Hubbard Squash, sliced in half, then quartered, de-seed, drizzle with olive oil (once roasted equaled 3 cups)
8 garlic cloves, skin on
salt and pepper
Heat the oven to 350 degrees.  Drizzle olive oil throughout the squash and garlic cloves, and season with salt and pepper.  Transfer to a roasting pan and roast for 1 to 1 1/2  hours, or until the squash is fork tender.
3 cups mashed squash, and mashed garlic cloves
a 1  inch piece of fresh Rosemary, minced
2 small Bay Leaves
1 leek, trimmed and rinsed
1 1/2 cups diced ham
2 Tblsp. fresh Flat Leaf Italian Parsley
3 cups Chicken stock or Turkey stock
Once the squash is cooked, remove the squash and garlic to a plate to cool for a bit.  Once cooled, scrape the squash from the skin with a fork, and squeeze out the roasted garlic cloves form their skin.  Mash all together with a fork.  Then set aside. (Or for a finer texture, run the squash through a food processor with some of the chicken stock to puree)
In a saute pan, drizzle a good glug of olive oil, on low medium heat.  Add in the chopped leak, salt and pepper, sauteing until tender, about, five minutes.  Then add the chopped ham, rosemary, salt and pepper.  Saute about 6 minutes, until the ham begins to lightly brown.
Add the mashed squash and garlic, chicken or turkey stock, bay leaves stirring well to combine.  Add in minced Parsley, adjust for seasonings, bring to a simmer and add in the carrots.  Simmer about 20 minutes, until the carrots are tender.  Serve hot with gluten free bread or a nice salad.

Ina Gawne


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January 5, 2012