Butternut Squash Soup

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Butternut Squash Soup calories by ingredient

Introduction

I tweaked the recipe from http://allrecipes.com/recipe/butternut-squ
ash-soup/detail.aspx I tweaked the recipe from http://allrecipes.com/recipe/butternut-squ
ash-soup/detail.aspx

Minutes to Prepare: 25

Minutes to Cook: 35

Number of Servings: 4

Ingredients

6 tablespoons chopped onion

4 tablespoons margarine (I used Brummel and Brown butter)

6 cups peeled and cubed butternut squash

4 cups chicken broth

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

1 (8 ounce) package neufchatel cream cheese (or low fat cream cheese)

2 cloves of minced garlic

Tips

I buy the butternut squash already peeled and cubed at Whole Foods grocery store.

Directions

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