I was thinking the same thing although I would liquidise before putting the ham in. And I'd stick some sweetcorn in towards the end.
(mmm....beer, Tue 14 Dec 2010, 20:24, 1 reply, 14 years ago)

Well I personaly think sweetcorn ruins it
TOO sweet n hard, but, this kinda thing is meant to be tasted as you go and adapt!

I find it IS very 'soupy' without need to liquidise simply 'cos the squash collapses after a while and a few good strong stirs make it go all 'smoothinice' with a few more solid bits still about, which is how it should be before you get to the carrots n ham stage, but my personal taste with soup is a few chunks here n there to give the mouth something to nom so it doesn't seem like a starter or a drink, plus I don't like a soup OR stew to be all one continuous taste, it should vary a bit on each mouthful, but I appreciate not everyone likes that!

One thing I have learnt since posting this is that adding the herbs seems to work better later in the mix than earlier, so you might like to try that!
( ..wil, Wed 12 Jan 2011, 16:38, Reply)