<center><img src="http://www.bernardmatthews.com/shares/PW2327-BM-BUTTERNUT-RGB.jpg" alt="" width="400"/></center><h3>Ingredients</h3><ul class="pbullet"><li>120g Bernard Matthews Sweetcure Turkey Ham, cut into strips</li><li>25g butter</li><li>1 onion finely chopped</li><li>500g butternut squash peeled seeded and cubed</li><li>1 litre chicken stock</li><li>200g potatoes cubed</li><li>1tsp paprika</li><li>150ml whipping cream</li></ul><br/><br/><b>Seasoning</b><br/><ul class="pbullet"><li>Chopped parsley to serve</li></ul><br/><h3>Method</h3><ol class="pbullet"><li>Melt butter in a saucepan. Add onion and fry until soft. Add the squash, stock, potatoes and paprika. Bring to the boil then reduce heat and simmer for about 30 minutes until vegetables are soft.</li><li>Pour into a food processor or blender and process until smooth. Return to the pan and add the ham, reserve some strips of ham to scatter on the top of soup. Season to taste.</li><li>Pour into bowls and garnish with reserved strips of ham and a swirl of cream. Sprinkle with chopped parsley.</li></ol><br/>

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Turkey Ham Butternut Squash Soup Recipe

Name: Turkey Ham Butternut Squash Soup Recipe
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 120g Bernard Matthews Sweetcure Turkey Ham, cut into strips; 25g butter; 1 onion finely chopped; 500g butternut squash peeled seeded and cubed; 1 litre chicken stock; 200g potatoes cubed; 1tsp paprika; 150ml whipping cream; Seasoning Chopped parsley to serve

Yummy winter warmer

This turkey recipe is perfect to take in a flask for a packed lunch.

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Prep: 10min Cook: 30min

Medium

Serves 4

Ingredients

120g Bernard Matthews Sweetcure Turkey Ham, cut into strips
25g butter
1 onion finely chopped
500g butternut squash peeled seeded and cubed
1 litre chicken stock
200g potatoes cubed
1tsp paprika
150ml whipping cream

Seasoning

Chopped parsley to serve

Method

Melt butter in a saucepan. Add onion and fry until soft. Add the squash, stock, potatoes and paprika. Bring to the boil then reduce heat and simmer for about 30 minutes until vegetables are soft.
Pour into a food processor or blender and process until smooth. Return to the pan and add the ham, reserve some strips of ham to scatter on the top of soup. Season to taste.
Pour into bowls and garnish with reserved strips of ham and a swirl of cream. Sprinkle with chopped parsley.

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