Butternut Squash Soup with Honey Baked Ham

Serves: 4

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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

  1. 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.
  2. 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.
  3. Ladle soup into 4 bowls; sprinkle ham topping in center of each bowl.