Squash Soup with Crispy Cured Ham

recipe

• Step 1
  Peel and mince the shallot.
• Step 2
  Halve the squash, scoop out the seeds and cut into cubes.
• Step 3
  In a pot, melt a teaspoon of butter and brown the shallot and squash for 3 minutes over medium heat.
• Step 4
  Season with salt, add water to cover and simmer, covered, for 15 minutes.
• Step 5
  Meanwhile, heat a pan over medium-high heat, then add the slices of cured ham. Cook for 1 minute on each side, until crisp.
• Step 6
  After 15 minutes of cooking, purée the soup with an immersion blender or blender until smooth. Add a bit of water if it's too thick. Add the cream and pulse again to combine.
• Step 7
  Serve the soup topped with the crispy ham, it's ready!