Butternut Squash Soup with fat free cream cheese! via allrecipes.com
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup chopped onion4 tablespoons butter1 can beef brothdash of curry powder1/4 teaspoon ground black pepper1/8 teaspoon ground cayenne pepper1 (8 ounce) package fat free cream cheesechopped fresh sage
makes 6 servings - I like it thick, you can add water to thin it out rather than add more sodium
I also roasted the squash in the oven at 375 for almost an hour. have also used half acorn squash / half butternut. the sage really adds something autumnal
Directions
1.In a large saucepan, saute onions in butter until tender. Add squash, sage, water, broth, black pepper and curry powder. 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.
Number of Servings: 6
Recipe submitted by SparkPeople user TIMSTANSKY.
I also roasted the squash in the oven at 375 for almost an hour. have also used half acorn squash / half butternut. the sage really adds something autumnal
Directions
1.In a large saucepan, saute onions in butter until tender. Add squash, sage, water, broth, black pepper and curry powder. 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.
Number of Servings: 6
Recipe submitted by SparkPeople user TIMSTANSKY.
Nutritional Info Amount Per Serving
- Calories: 170.7
- Total Fat: 8.1 g
- Cholesterol: 21.2 mg
- Sodium: 356.9 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 6.5 g
- Protein: 3.8 g
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