The Best Roasted Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Onions, raw, 1/2 cup, chopped, roastedButternut Squash, 6 cup, cubes Water, 3 cups4 cubes Chicken BouillonMarjoram, dried, 1/2 tsp Curry powder, 1 tspGround Cayenne pepper, 1/8 tspGround black pepper, 1/4 tspSalt, 1 tsp Cream Cheese, Fat Free, 8ozButter, 1 tbsp Brown sugar, 2 tbsp
Slice butternut squash in half and clean out seeds. Spray a roasting pan with nonstick spray and place cut side down. Add about 1/4 c. water to pan. Roast in oven for 45 min. at 350 degrees.
While squash is roasting, saute' onions in butter until tender. Add water, bouillon, marjoram, curry powder, black pepper, cayenne pepper and salt. Bring to a boil. Chop and cube squash, and add. Cook until tender.
Add cream cheese. Puree' in a food processer in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MELANIEANN78.
While squash is roasting, saute' onions in butter until tender. Add water, bouillon, marjoram, curry powder, black pepper, cayenne pepper and salt. Bring to a boil. Chop and cube squash, and add. Cook until tender.
Add cream cheese. Puree' in a food processer in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MELANIEANN78.
Nutritional Info Amount Per Serving
- Calories: 155.3
- Total Fat: 2.8 g
- Cholesterol: 8.1 mg
- Sodium: 991.2 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 6.3 g
- Protein: 7.4 g
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