Ham and Butternut Squash Soup

 

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

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