Butternut Squash Soup

Butternut Squash Soup

4.8 of 5 (4)
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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
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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

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

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Member Ratings For This Recipe


  • Very Good
    tasty - 10/18/20

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  • will make - 10/18/20

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  • Nice recipe - 8/6/20

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  • great - 7/23/20

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  • Incredible!
    I used unsalted chicken broth to bring down the sodium count. I also added a dash of cinnamon. It is wonderful! - 3/19/20

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