10 min.
Preparation time
Preparation: 2 min.
Cooking: 8 min.
Gaps: no
Total: 10 min.
Servings
Serve: 4 persons
Weight Per Serving: 281g
Price Per Serving: 1.63$
174kcal
Nutrition
Calories: 174kcal
Protein: 22.27%
Fat: 19.5%
Carbs: 58.23%
Ingredients
- 0.5 teaspoon pepper black
- 24 ounce butternut squash frozen (such as McKenzie's)
- 2 tablespoons cinnamon sugar
- 1.5 cups seasoning cubes diced (such as Cumberland Gap)
- 1 tablespoon rosemary leaves fresh chopped
- 1 cup chicken stock fat-free
- 2 teaspoons olive oil
Equipment
- bowl
- frying pan
- paper towels
- ladle
- microwave
Directions
- Microwave packages of squash at HIGH 5 minutes or until thawed.
- 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.
- While squash mixture cooks, heat oil in a large nonstick skillet over medium-high heat. Pat ham dry with paper towels.
- Add ham to pan, and cook 2 minutes or until lightly browned.
- Add rosemary, and cook 1 minute, stirring occasionally.
- Ladle soup evenly into 4 bowls, and sprinkle ham topping evenly in center of each bowl.
Nutrition Facts
Properties
Nutrition Score
14.360434853512%
Flavonoids
Nutrients percent of daily need