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Ham and Butternut Squash Soup

Oxmoor House
Prep time 2 mins
Cook time 8 mins
Yield 4 servings (serving size: about 3/4 cup soup and 3 tablespoons ham topping)
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.


  • 2 (12-ounce) packages frozen butternut squash (such as McKenzie's)
  • 1 cup fat-free, less-sodium chicken stock
  • 2 tablespoons cinnamon sugar
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil
  • 1 1/2 cups diced ham (such as Cumberland Gap)
  • 1 tablespoon chopped fresh rosemary

Nutrition Information

  • calories 185
  • caloriesfromfat 0.0 %
  • fat 7.6 g
  • satfat 1.2 g
  • monofat 1.7 g
  • polyfat 3 g
  • protein 9.9 g
  • carbohydrate 19.8 g
  • fiber 2.6 g
  • cholesterol 19 mg
  • iron 2.2 mg
  • sodium 828 mg
  • calcium 55 mg

How to Make It

  1. 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.

  2. 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.

  3. Ladle soup evenly into 4 bowls, and sprinkle ham topping evenly in center of each bowl.

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