Ham and Butternut Squash Soup

Ingredients

• 0.5 teaspoon pepper black
• 24 ounce butternut squash frozen (such as McKenzie's)
• 2 tablespoons cinnamon sugar 
• 1.5 cups ham diced (such as Cumberland Gap)
• 1 tablespoon rosemary fresh chopped
• 1 cup less-sodium chicken stock fat-free
• 2 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.