Ham and Butternut Squash Soup

Ham and Butternut Squash SoupRecipe
Oxmoor House
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.


4 servings (serving size: about 3/4 cup soup and 3 tablespoons ham topping)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 8 Minutes

Nutritional 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


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


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.