Ham and butternut squash soup
Preparation time: 30 min
2 packages (12 oz each) frozen butternut squash
1 cup reduced-sodium chicken broth
2 tablespoons cinnamon sugar
1/2 teaspoon pepper
2 teaspoons olive oil
1 cup diced cooked ham
1 tablespoon chopped fresh rosemary leaves
1. Microwave squash on High 5 minutes or until thawed. In large microwavable bowl, mix squash, broth, cinnamon sugar and pepper. Microwave uncovered on High 3 to 5 minutes or until thoroughly heated.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Pat ham dry with paper towels. Cook ham in oil 2 minutes, stirring occasionally, until lightly browned. Add rosemary; cook 1 minute longer.
3. Divide soup among 4 bowls; sprinkle each with about 2 tablespoons ham topping.