Butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
4 C Butternut squash cubed1 medium carrot chopped2 small stalks celery chopped1 small onion chopped2Tbsp margarine1 1/2 C water1 1/2 C low sodium chicken broth1 cube chicken bouillon1 8oz pkg light cream cheese1 8oz package nonfat cream cheese(neufchalet)1/2 tsp marjoram1/4 tsp black pepper1/4 tsp cayenne pepper
1. Melt margarine in stock pot
2. add chopped vegetables cook 5 minutes
3. add spices, bouillon, water & broth ring to a boil
4. cover reduce heat to simmer for 30-40 minutes until vegetables are tender
5. remove from heat & add cream cheese to hot soup
6. transfer soup to a blender or food processor in small batches (be careful with hot soup it expands in the blender) blend until smooth
7. Reheat in pot on being careful not to boil serve when at desired heat
May add some milk to bring to desired consistency
makes 13 3/4 cup servinges
Number of Servings: 13
Recipe submitted by SparkPeople user POLLITA70.
2. add chopped vegetables cook 5 minutes
3. add spices, bouillon, water & broth ring to a boil
4. cover reduce heat to simmer for 30-40 minutes until vegetables are tender
5. remove from heat & add cream cheese to hot soup
6. transfer soup to a blender or food processor in small batches (be careful with hot soup it expands in the blender) blend until smooth
7. Reheat in pot on being careful not to boil serve when at desired heat
May add some milk to bring to desired consistency
makes 13 3/4 cup servinges
Number of Servings: 13
Recipe submitted by SparkPeople user POLLITA70.
Nutritional Info Amount Per Serving
- Calories: 102.8
- Total Fat: 4.8 g
- Cholesterol: 13.5 mg
- Sodium: 396.1 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 0.3 g
- Protein: 6.0 g
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