From Pat Barger, adapted from Reader’s Digest Cook Now, Serve Later
Melt 2 T butter in a large sauce pan over moderate heat. Add 6 green onions, finely chopped, 1 clove minced garlic, 1 small diced green pepper, 1/4 c minced parsley and 1 t dried basil. Cook uncovered for 5 minutes.
Stir in 2 lb.peeled, diced butternut squash, 1 14 oz can diced tomatos in juice, 4 c chicken stock, 1/2 t allspice, 1/4 t mace, pinch of nutmeg and 1/2 lb piece of ham. Bring to boil, reduce heat and simmer, covered, for 50 to 60 minutes until squash is very tender.
Remove ham and dice. Puree soup. Add 2 t curry powder, 1/4 t salt and 1/4 t pepper. Return diced ham to soup and simmer soup for 10 minutes.
Recipe doubles easily. To freeze, portion into ziploc bags. To serve, thaw in MW and heat very hot.
Makes 6 servings