Corn, Butternut Squash and Ham Chowder

Corn, Butternut Squash and Ham Chowder
Gluten, Soy & Dairy Free

4 cups Organic Veggy broth
1/4 cup chopped White Onion
2 1/2 cups frozen Corn, thawed
2 cups Butternut Squash, cooked and cut into pieces
1 1/2 cups smoky Ham chunks
I clove Garlic, pulverized, then minced
2 ts Kosher salt, adjust to taste
Olive Oil

Preheat oven to 350F.

Cut butternut squash in half, deseed it and place on a baking sheet.
Bake for about an hour, or longer if necessary.

In a soup pot, add a drizzle of olive oil, heat up to Medium, add onion and garlic. Cook until onion turns translucent, then add corn and veggy broth. Heat to boil then reduce back to Medium, and cook about 15 minutes. Using an emulsion (stick) blender, puree the corn. Then add the ham and butternut squash chunks, and check
seasoning, add kosher salt to taste.

Simmer for about 30 minutes on low.

Enjoy!