Butternut Squash Soup with Crunchy Iberico Ham

We are almost in Halloween, and although the weather is still warm it’s time to start preparing some comfort soups recipes.
Today I tried a new recipe, and I really enjoyed with my family and this is mainly the reason that I want to share with you.

Butternut squash is one of the most common varieties of winter squash, with a hard exterior and firm flesh is chock full of vitamin A, potassium and fiber.
According to some nutritional studies, one cup of cooked butternut squash contains 82 calories, 0 grams fat, 22 grams of carbohydrate(6.6 g. fiber) and .8 g of protein.
Butternut squash is an excellent source of potassium, more than a banana(582milligrams/cup).
The ingredients that you will need for this recipe are:


Serves 4

  • 4 oz butternut squash peeled, seeded and cubed
  • 1 leek chopped
  • 2 medium potatoes cubed
  • 500 ml water or vegetable stock
  •  3 oz cheddar cheese cubed
  • 3 tablespoon olive oil
  • 4 slices iberico ham
  • Salt and ground black pepper to taste


  1. Sautee leek with olive oil for some minutes.
  2. Add butternut squash and cook until lightly browned.
  3. Add potatoes and pour the water or the vegetable stock and bring to a boil.
  4. Reduce heat to low, cover pot and simmer for about 30 minutes.
  5. Add cheddar cheese in cubes.
  6. Transfer the soup to a blender and blend until smooth.
  7. Return to pot and season with salt and black pepper.
  8. Heat a saucepan and cook iberico slices for some minutes until crunchy.
  9. Serve the soup in small bowls and garnish with iberico ham on top.
  10. Enjoy

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