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
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.