Ham And Butternut Squash Soup

• 2 (12-ounce) packages frozen butternut squash (such as McKenzie's)
• 1 cup fat-free, less-sodium chicken stock
• 2 tablespoons cinnamon sugar
• 1/2 teaspoon black pepper
• 2 teaspoons olive oil
• 1 1/2 cups diced ham (such as Cumberland Gap)
• 1 tablespoon chopped fresh rosemary

1. 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.
2. 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.
3. Ladle soup evenly into 4 bowls, and sprinkle ham topping evenly in center of each bowl.

frozen butternut, chicken, cinnamon sugar, black pepper, olive oil, ham, rosemary

Taken from www.myrecipes.com/recipe/ham-butternut-squash-soup (may not work)