This gumbo is great anytime, but it’s also a perfect way to use up leftover holiday ham and have your greens for a traditional southern New Year’s meal!
This is best if made a day before serving.
Butternut squash is a staple in New England, where it turns up in stuffings, pies and soups, as well as side dishes. This soup is a natural in the autumn, and, in fact, makes a special first course for Thanksgiving dinner. In addition to the seasonings we’ve used to give it some zip, we’ve dressed it up with a little cinnamon and vanilla to bring out the natural sweetness of this delicious squash.
If you want to serve your soup the way we do in Louisiana, place a heaping tablespoon of cooked rice in the bowl first.