Butternut Squash Soup, Spicy
- Number of Servings: 14
Ingredients
6 tbsp chopped onions1 tbsp ginger root or minced ginger2 tbsp garlic, chopped4 tbsp butter6 cups of Butternut squash5 cups chicken broth1 tsp chopped Cilantro.5 tsp black pepper.5 tsp cayenne papper8 oz Neufchatel cheese
1. In a large saucepan – sauté onions, ginger and garlic in the butter until tender.
2. Add squash, chicken broth, cilantro, pepper, cayenne.
3. Bring pot to a boil; cook for 30 minutes.
4. Puree the squash mix and cream cheese in a food processor/blender until smooth.
5. Return the puree to the saucepan and heat but do not boil.
Serving Size: 14 - 1 cup
2. Add squash, chicken broth, cilantro, pepper, cayenne.
3. Bring pot to a boil; cook for 30 minutes.
4. Puree the squash mix and cream cheese in a food processor/blender until smooth.
5. Return the puree to the saucepan and heat but do not boil.
Serving Size: 14 - 1 cup
Nutritional Info Amount Per Serving
- Calories: 113.6
- Total Fat: 7.4 g
- Cholesterol: 23.0 mg
- Sodium: 411.6 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.7 g
- Protein: 2.9 g
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