Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 212.3
  • Total Fat: 13.8 g
  • Cholesterol: 39.3 mg
  • Sodium: 544.2 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 5.2 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Number of Servings: 7


    One 2lb butternut squash (about 6 cups after cooking)
    3/4 cup onions, diced
    3 cloves garlic, minced
    4 tbsp butter
    1/2 tsp dried marjoram
    1/4 tsp ground black pepper
    1/4 tsp cayenne pepper
    3 cups chicken broth
    1 8oz package of Neufchatel cheese (cream cheese works just as well)


Preheat oven to 400 degrees Farenheit.

Slice butternut squash lengthwise and place face side down onto a baking sheet. Bake for 40 min, until softened but not mushy.

In a small pot, saute the garlic and onion in the butter until the onions are clear. Add the marjoram, black pepper, cayenne pepper, and chicken broth. Bring to a boil.

Add cooked butternut squash, soup mixture, and cubed cheese to a blender and blend until smooth. Blend in batches if necessary. Transfer soup to the pot and heat thoroughly - DO NOT BRING TO A BOIL.

Makes 7 one cup servings.

Number of Servings: 7

Recipe submitted by SparkPeople user LINAREX.

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