Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 TBSP onion, chopped2 TBSP butter/margarine2 lbs (4 cups) butternut squash cubed29 ounces chicken broth pref low sodium, 2x14.5 ounce cans (3.5 cups)1/4 tsp ground pepper1/4 tsp cayenne pepper8 ounces fat free cream cheese
Saute onions in butter in a deep pan. Add squash, chicken broth, black pepper and cayenne pepper. Bring to boil and cook for 20 minutes or until squash is tender.
Puree in blender adding cream cheese until smooth. Return to pot to heat through. Do not allow to boil.
Makes 4-6 servings.
Note: The sodium can be lowered by using low sodium broth or sub 3 cups of water + bouillon and unsalted butter.
Number of Servings: 6
Recipe submitted by SparkPeople user CARRIEJBUNTING.
Puree in blender adding cream cheese until smooth. Return to pot to heat through. Do not allow to boil.
Makes 4-6 servings.
Note: The sodium can be lowered by using low sodium broth or sub 3 cups of water + bouillon and unsalted butter.
Number of Servings: 6
Recipe submitted by SparkPeople user CARRIEJBUNTING.
Nutritional Info Amount Per Serving
- Calories: 145.5
- Total Fat: 4.6 g
- Cholesterol: 14.0 mg
- Sodium: 297.5 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.2 g
- Protein: 9.1 g
Member Reviews
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CCLOCHRIDGE
Excited about this one b/c it is so basic—I already had all of the ingredients except chicken stock, so I substituted a half and half mixture of beef stock and water. Quartered and roasted the squash before boiling. Super creamy and love the spicy kick! Will make again for sure. Top w/fresh herbs! - 12/8/11