Oxmoor House
Prep Time
2 Mins
Cook Time
8 Mins
Yield
4 servings (serving size: about 3/4 cup soup and 3 tablespoons ham topping)

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Cooking Light Fresh Food Fast Weeknight Meals

Ratings & Reviews

dcous52's Review

incremona
January 16, 2014
This was a terrible recipe! Cloyingly sweet. Very strange indeed.

incremona's Review

stacybee14
October 15, 2012
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.

kepredding's Review

dcous52
January 13, 2012
I completely agree with the previous reviewer: what an odd, unpleasant combination of flavors. Additionally, frozen butternut squash puree was almost impossible to find, and I didn't want to spend the extra time roasting and pureeing my own. Definitely do NOT recommend.

stacybee14's Review

kepredding
December 06, 2011
This soup was SO disappointing. First, the recipe doesn't specify that they used a frozen butternut squash puree, which I think is important to note (they mention the brand, but my store doesn't carry it so I had nothing to compare to). I used frozen cubed butternut squash and so had to puree in the blender after cooking. But that wasn't the main problem - the flavor was. What a strange and unpleasant flavor combination this was. Somehow it was too sweet, too peppery, and too flat all at the same time. The only thing it had going for it was the crispy ham topping, and even that was slightly ruined by too much rosemary. It would've been better with half the amount. But really, once you put the ham in the soup you didn't want to eat it anyway. Bottom line, if you're searching for a good butternut squash soup recipe, keep looking - this isn't it!