Butternut Squash Soup with Honey Baked Ham
- Prep Time:
- Cook Time:
- We Suggest:
2 packages frozen butternut squash
1 cup chicken stock
2 tablespoons cinnamon-sugar
1/2 teaspoon pepper
2 teaspoons olive oil
1 cup diced cooked ham
1 tablespoon chopped fresh rosemary leaves
Directions for Butternut Squash Soup with Honey Baked Ham
- 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. Puree in blender.
- In a sauce pan, 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.