Butternut Squash Soup with Rosemary-Ham Croutons
Grape and Apple Salad
Ingredients
- 1½ cups chopped onions (see Note)
- 1 Tbsp minced garlic
- 3 Tbsp olive oil, divided
- 1½ (16-oz) pkg peeled, diced butternut squash (about 6 cups)
- 5 cups low-sodium chicken broth (such as Pacific)
- 1 (12-oz) can 2% reduced-fat evaporated milk
- ½ tsp salt
- 1 (8-oz) pkg cubed lean ham
- 2 tsp chopped fresh rosemary (or use 1 tsp dried)
Instructions
- Sauté onions and garlic in 2 Tbsp hot oil in a large Dutch oven over medium heat 5 minutes. Stir in squash, broth, milk, and salt; bring to a simmer over high heat. Reduce heat, and simmer 15 minutes.
- Meanwhile, cook ham and rosemary in 1 Tbsp hot oil in a skillet over medium-high heat 3 to 4 minutes or until ham is browned.
- Place half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid. Place a towel over opening to avoid splatters. Process until smooth. Pour into a large bowl.
- Repeat with remaining soup. Stir soup to blend, and divide among 6 bowls; top with ham croutons.
Side Dish Ingredients
- ½ lemon
- 3 cups seedless red grapes, halved
- 2 sweet, crisp apples, cored and chopped
- 2 tsp honey
Side Dish Instructions
- Squeeze juice from lemon. Toss together lemon juice and all remaining ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
292
|
90
|
382
|
| Fat (g) | 15 | 0 | 15 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 12 | 1 | 13 |
| Carb (g) | 28 | 24 | 52 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 792 | 0 | 792 |
Low Calorie Meal Plan
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