Butter, unsalted, 1 tbsp Onions, raw, 1 small Potato, raw, 1 medium (2-1/4" to 3-1/4" dia.) Carrots, raw, 1 medium Butternut Squash, 3 cup, cubes Apples, fresh, .5 medium (2-3/4" dia) 2.5 cups water Bullion - Chicken - Reduced Sodium - 2-3 cubes Salt, .5 tsp Poultry seasoning, 1 tsp Dash of Chili pepper 3 oz Fat free cream cheese (about 3 tbsp)
Melt butter in a large soup pot. Add in chopped onion. After onions have turned soft, add in chopped fruits and vegetables and cook until tender, stirring occasionally. Add water and bullion cubes and bring to a boil. Reduce heat, add spices, and simmer for about 30 minutes. Turn off heat and spoon soup into a blender, pureeing about 1/4 of the soup at a time to avoid splattering. Add cream cheese into the blender last and mix until all is blended in well.
Number of Servings: 4
Recipe submitted by SparkPeople user POPCORNPUNCH.
This soup is fabulous. I didn't have any chili pepper, but I added the cumin as someone else mentioned. I imagine you will love this either way. Warm, comforting, filling soup with very generous portions. Thank you so much for the recipe.
Used reduced sodium chicken broth instead of bullion and water but other than that made it to the recipe and really enjoyed it. Looking forward to making it again and changing the spices up a bit.
This soup is delicious! I can not believe how easy it was to make and it taste so good and creamy and is so good for you. Has anyone tried this same recipe with a buttercup squash? Will be making this again for sure.
Your soup was absolutely delicious. I had to make a few changes due to what we had in the house: Tofutti non-dairy cream cheese, Coop vegan chicken broth powder, and no chilli powder. We both loved it! Thanks!!
This recipe was fantastic! I listened to the other reviews and added cumin for a little extra smoke. Even my 4 year old son who doesn't like soup ate this. I will definately make it again and double the recipe so I have leftovers.
This was incredible. I used my new soup maker blender and it came out fabulous. Can't figure this out but it taste just like the baked stuffed clams I had at Sharky's Restaurant on Venice Beach, FL last week. Gonna make this again. Thanks for the recipe.