Butternut Squash Soup
Soups, Stews and Chili Soup Vegetable Soup Squash Soup
Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.
Servings per recipe: 6
Calories per serving: 397
Preparation time: 25m
Total cooking time: 1h
Ingredients:
- 6 tablespoons chopped onion
- 4 tablespoons margarine
- 6 cups peeled and cubed butternut squash
- 3 cups water
- 4 cubes chicken bouillon
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 (8 ounce) packages cream cheese
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.
Nutrion facts:
| Total Fat | 33.4g | 51% |
| Saturated Fat | 18.0g | |
| Cholesterol | 83mg | 28% |
| Sodium | 1081mg | 43% |
| Potassium | 616mg | 17% |
| Total Carbohydrates | 20.2g | 7% |
| Dietary Fiber | 3g | 12% |
| Protein | 7.7g | 15% |
| Sugars | 4g | |
| Vitamin A | 16220IU | |
| Vitamin C | 30mg | |
| Calcium | 143mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 3mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 57mg | |
| Folate | 51mcg |
