Butternut Squash and Ham Bisque

Recipe from Erin Mendenhall

2 Tbsp butter
½ large sweet onion, chopped
½ tsp dried rosemary, chopped
2 cloves garlic, minced
5 C peeled, diced butternut squash
1 C peeled, diced potatoes
6 C chicken broth
1 tsp salt
Black pepper to taste
½ C half and half
1 ½ C diced, cooked ham

Melt butter in large soup pot.  Saute onion and rosemary about 10 min.  Add garlic and cook another min.  Add the squash, potatoes, chicken broth, and salt and bring to a boil.  Reduce heat and cover pot.  Cook at low boil about 20 min until vegetables are very soft.  Use a slotted spoon to transfer solids and a ladleful of broth into food processer or blender in batches.  Puree and stir them back into the broth.  Stir in pepper, cream, and ham.  Heat through.