Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 tablespoons chopped onion4 tablespoons margarine (I used Brummel and Brown butter)6 cups peeled and cubed butternut squash4 cups chicken broth1/2 teaspoon dried marjoram1/4 teaspoon ground black pepper1/8 teaspoon ground cayenne pepper1 (8 ounce) package neufchatel cream cheese (or low fat cream cheese)2 cloves of minced garlic
1.In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2.Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Serving Size: Makes 4 bowls of soup
2.Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Serving Size: Makes 4 bowls of soup
Nutritional Info Amount Per Serving
- Calories: 335.3
- Total Fat: 19.2 g
- Cholesterol: 48.1 mg
- Sodium: 1,290.7 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 9.5 g
- Protein: 9.7 g
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