Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 212.3
- Total Fat: 13.8 g
- Cholesterol: 39.3 mg
- Sodium: 544.2 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 5.2 g
- Protein: 5.2 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Butternut Squash Soup
Submitted by: LINAREXNumber of Servings: 7
Ingredients
-
One 2lb butternut squash (about 6 cups after cooking)
3/4 cup onions, diced
3 cloves garlic, minced
4 tbsp butter
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
3 cups chicken broth
1 8oz package of Neufchatel cheese (cream cheese works just as well)
Directions
Preheat oven to 400 degrees Farenheit.
Slice butternut squash lengthwise and place face side down onto a baking sheet. Bake for 40 min, until softened but not mushy.
In a small pot, saute the garlic and onion in the butter until the onions are clear. Add the marjoram, black pepper, cayenne pepper, and chicken broth. Bring to a boil.
Add cooked butternut squash, soup mixture, and cubed cheese to a blender and blend until smooth. Blend in batches if necessary. Transfer soup to the pot and heat thoroughly - DO NOT BRING TO A BOIL.
Makes 7 one cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user LINAREX.
Slice butternut squash lengthwise and place face side down onto a baking sheet. Bake for 40 min, until softened but not mushy.
In a small pot, saute the garlic and onion in the butter until the onions are clear. Add the marjoram, black pepper, cayenne pepper, and chicken broth. Bring to a boil.
Add cooked butternut squash, soup mixture, and cubed cheese to a blender and blend until smooth. Blend in batches if necessary. Transfer soup to the pot and heat thoroughly - DO NOT BRING TO A BOIL.
Makes 7 one cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user LINAREX.
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