Ingredients
2
packages (12 oz each) frozen butternut squash
1
cup Progresso™ 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
Preparation
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.
