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.

Yield: 4 servings (serving size: about 3/4 cup soup and 3 tablespoons ham topping)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

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