Ham and butternut squash soup


Ham and butternut squash soup

Servings: 4

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.



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