Ham and Butternut Squash Soup

Gluten Free
Dairy Free
Low Fod Map
Health score
27%
Ham and Butternut Squash Soup
10 min.
4
174kcal

Suggestions

Looking for a delicious and comforting soup that's not only easy to make but also caters to specific dietary needs? You're in luck! This Ham and Butternut Squash Soup is the perfect solution. It's gluten-free, dairy-free, and low FODMAP, making it an excellent choice for those with dietary restrictions. Plus, it's ready in just 10 minutes, so it's perfect for a quick lunch or a light dinner.

This soup boasts a delightful blend of flavors, with the sweetness of butternut squash complemented by the savory taste of ham. The addition of cinnamon sugar and fresh rosemary adds a hint of warmth and depth, while the chicken stock provides a rich base that brings all the ingredients together. The result is a hearty and satisfying meal that feels indulgent without the guilt.

Each serving comes in at a modest 174 calories, making it a great option for those watching their waistline. And with servings for four, it's perfect for sharing or enjoying throughout the week. Whether you're looking for a comforting soup, a tasty antipasti, a starter, or even a snack, this Ham and Butternut Squash Soup fits the bill.

Prepared with care and packed with flavor, this recipe is a testament to the idea that you don't have to compromise on taste to stick to your dietary preferences. So why not give it a try and see for yourself how delicious a gluten-free, dairy-free, low FODMAP lifestyle can be?

Ingredients

  • 0.5 teaspoon pepper black
  • 24 ounce butternut squash frozen (such as McKenzie's)
  • tablespoons cinnamon sugar 
  • 1.5 cups seasoning cubes diced (such as Cumberland Gap)
  • tablespoon rosemary leaves fresh chopped
  • cup chicken stock fat-free
  • teaspoons olive oil 

Equipment

  • bowl
  • frying pan
  • paper towels
  • ladle
  • microwave

Directions

  1. Microwave packages of squash at HIGH 5 minutes or until thawed.
  2. 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.
  3. While squash mixture cooks, heat oil in a large nonstick skillet over medium-high heat. Pat ham dry with paper towels.
  4. Add ham to pan, and cook 2 minutes or until lightly browned.
  5. Add rosemary, and cook 1 minute, stirring occasionally.
  6. Ladle soup evenly into 4 bowls, and sprinkle ham topping evenly in center of each bowl.

Nutrition Facts

Calories174kcal
Protein22.27%
Fat19.5%
Carbs58.23%

Properties

Glycemic Index
25.52
Glycemic Load
4.22
Inflammation Score
-10
Nutrition Score
14.360434853512%

Flavonoids

Naringenin
0.12mg
Luteolin
0.01mg

Nutrients percent of daily need

Calories:173.85kcal
8.69%
Fat:4.11g
6.32%
Saturated Fat:0.44g
2.72%
Carbohydrates:27.59g
9.2%
Net Carbohydrates:24.06g
8.75%
Sugar:10.57g
11.74%
Cholesterol:22.9mg
7.63%
Sodium:582.06mg
25.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.55g
21.11%
Vitamin A:18097.31IU
361.95%
Vitamin C:35.83mg
43.43%
Manganese:0.38mg
19.03%
Potassium:656.28mg
18.75%
Vitamin E:2.74mg
18.27%
Magnesium:59.31mg
14.83%
Vitamin B3:2.86mg
14.28%
Fiber:3.54g
14.14%
Vitamin B6:0.27mg
13.51%
Folate:46.51µg
11.63%
Vitamin B1:0.17mg
11.37%
Iron:1.66mg
9.23%
Calcium:86.78mg
8.68%
Copper:0.16mg
7.89%
Phosphorus:74.56mg
7.46%
Vitamin B5:0.69mg
6.88%
Vitamin K:3.48µg
3.32%
Vitamin B2:0.05mg
3.18%
Zinc:0.32mg
2.15%
Selenium:0.9µg
1.28%
Source:My Recipes