- 30ml (2 tablespoons) butter
- 375g (3/4 lb) sliced Olymel Toupie ham, diced
- 1 onion, chopped
- 1 celery stick, diced
- 500ml (2 cups) squash of your choice, peeled and diced
(butternut squash, acorn squash, pumpkin...)
- 250ml (1 cup) potatoes, peeled and diced
- 1 pear, peeled and diced
- 750ml (3 cups) chicken broth
- 250ml (1 cup) milk
- 2ml (1/4 teaspoon) ground Cayenne pepper
- Salt and ground black pepper to taste
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- In a large saucepan, melt the butter over medium-high heat and brown the ham.
- Add the onion, squash, potatoes and pear. Cook for 2–3 minutes.
- Moisten with the broth and milk, mix in the Cayenne pepper and season generously.
- Simmer gently for 15 minutes or until the vegetables are tender.
- Season to taste.
Serve with wholegrain bread and cheese. |
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