Spicy Creamy Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tsp olive oil1/2 cup diced celery1/2 cup diced onion6 cups cooked diced squash1 14oz can Swanson 99% FF Chicken Broth1 cup water1 tsp curry powder1/8 tsp cumin1/4 tsp pumpkin pie spice1/4 tsp nutmeg1 tsp Splenda1 1/2 cup non-fat milk1 cup fat free cottage cheese1/4 cup light sour creamSalt & Pepper to taste
Heat oil in large dutch oven on medium high.
Sautee onions and celery. Add squash and break up with a potato masher. Add all spices and Splenda and stir. Add chicken stock and water and stir. (you can blend with a stick blender if you want a smoother consistancey). Reduce heat to simmer.
In a blender add cottage cheese and milk and blend until smooth. Stir in to soup pot, turn off heat and stir in sour cream and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user DEEDYFOWLER.
Sautee onions and celery. Add squash and break up with a potato masher. Add all spices and Splenda and stir. Add chicken stock and water and stir. (you can blend with a stick blender if you want a smoother consistancey). Reduce heat to simmer.
In a blender add cottage cheese and milk and blend until smooth. Stir in to soup pot, turn off heat and stir in sour cream and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user DEEDYFOWLER.
Nutritional Info Amount Per Serving
- Calories: 119.2
- Total Fat: 2.4 g
- Cholesterol: 5.1 mg
- Sodium: 512.5 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 0.3 g
- Protein: 6.6 g
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