Celebrate fall all year long with the help of frozen butternut squash. Complement the velvety texture of this sweet-savory soup by serving it with warm, crusty bread.
- Yield: 4 Servings
- Preparation Time: 2 Minutes
- Cooking Time: 8 Minutes
- 2 (12-ounce) packages frozen butternut squash (such as McKenzie’s)
- 1 cup fat-free, less-sodium chicken stock
- 2 tablespoons cinnamon sugar
- ½ teaspoon black pepper
- 2 teaspoons olive oil
- 1½ cups diced ham (such as Cumberland Gap)
- 1 tablespoon chopped fresh rosemary
How to Make It
- Microwave packages of squash at HIGH 5 minutes or until thawed. Combine squash with stock, cinnamon sugar, and pepper in a large microwave-safe bowl. Microwave at HIGH 3 to 5 minutes or until thoroughly heated.
- While squash mixture cooks, heat oil in a large nonstick skillet over medium-high heat. Pat ham dry with paper towels. Add ham to pan, and cook 2 minutes or until lightly browned. Add rosemary, and cook 1 minute, stirring occasionally.
- Ladle soup evenly into 4 bowls, and sprinkle ham topping evenly in center of each bowl.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.