Butternut Squash Soup with fat free cream cheese! via allrecipes.com

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

Number of Servings: 6


    1 cup chopped onion
    4 tablespoons butter
    1 can beef broth
    dash of curry powder
    1/4 teaspoon ground black pepper
    1/8 teaspoon ground cayenne pepper
    1 (8 ounce) package fat free cream cheese
    chopped 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

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.

Member Ratings For This Recipe

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    Sorry about that! This sounds very much like a delicious soup a friend of mine made, so I'm definitely going to try it. But how large are your servings?? Differing amounts of butternut squash would be good to define also. One 'medium' adult squash?? 8" tall? 3" across the neck? - 9/29/10

  • no profile photo

    Ingredients do not include how much squash to use - 1/16/10