2 1/2 pounds butternut or other winter squash
8 tablespoons butter
1/2 pound ham, cut into 1/4-inch cubes
14 ounces beef broth
1 package frozen peas
salt and pepper
Peel and seed squash and cut into 1-inch cubes. Submerge squash cubes in a bowl of ice water for at least 30 minutes. Drain squash. Melt butter in saucepan over medium heat; add ham and saute about 5 minutes. Remove ham with slotted spoon and reserve in a bowl. Toss squash with the butter that remains in the pot, pour in broth, bring to a boil and simmer until squash is tender, about 15 minutes. Puree soup with a blender. Add ham and peas and cook 5 more minutes. Season to taste with salt and pepper. Makes 4-6 servings.
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition