In a large pot, heat olive oil over medium heat. Add garlic, sage, rosemary and cook for about 1 minute, then add the onion, Swiss chard stems and ¼ tsp salt and cook for an additional 5 minutes, or until onions are translucent.
Add the butternut squash, pepper and ham; cook for another 1-2 minutes.
Add broth, bring to a simmer and cover. Cook for ~20 minutes and then add the Swiss chard leaves. Continue to cook until squash cubes are tender (another 2-5 minutes, at most). Taste and adjust salt/pepper as needed.
Prep Time 00:10; Total Time 00:35; Calories 125 ; Carbohydrates 14g; Cholesterol 0.7mg ; Fat 9g; Fiber 2g ; Protein 9g ; Saturated Fat 4g ; Sodium 560mg ; Recipe Yield 5 servings
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