Saturday, October 18, 2014


It's supposed to get cold tomorrow.  Just the type of weather to have some soup.


Reduced-sodium chicken broth and ham provide a flavorful addition to this creamy butternut squash soup - a perfect side dish.

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

2 packages (12 oz each) frozen butternut squash
1 cup reduced-sodium chicken broth (from 32-oz carton)
2 tablespoons cinnamon-sugar
1/2 teaspoon pepper
2 teaspoons olive oil
1 cup diced cooked ham
1 tablespoon chopped fresh rosemary leaves

  • Microwave squash on High 5 minutes or until thawed. In large microwavable bowl, mix squash, broth, cinnamon-sugar and pepper. Microwave uncovered on High 3 to 5 minutes or until thoroughly heated. 
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Pat ham dry with paper towels. Cook ham in oil 2 minutes, stirring occasionally, until lightly browned. Add rosemary; cook 1 minute longer.
  • Ladle soup into 4 bowls; sprinkle ham topping in center of each bowl.

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