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.
Oxmoor House MARCH 2010
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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