This recipe is super easy. I liked the flavor but I recommend using half of the black pepper. I am also going to try using half the oil next time in browning the ham. This recipe gave me the opportunity to use my own vegetable stock as well as fresh rosemary. Meijer carries a frozen butternut squash (10 ounce package) which worked out very well. I will definitely keep this as a soup favorite for the winter months.
Ham and Butternut Squash Soup
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.
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- Calories: 185
- Calories from fat: 0.0%
- Fat: 7.6g
- Saturated fat: 1.2g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 3g
- Protein: 9.9g
- Carbohydrate: 19.8g
- Fiber: 2.6g
- Cholesterol: 19mg
- Iron: 2.2mg
- Sodium: 828mg
- Calcium: 55mg
- 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.
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