Butternut Squash Soup
Ingredients
-
4
tablespoons
light butter
-
6
tablespoons
chopped onion
-
6
cups
peeled and cubed butternut squash
-
3
cups
vegetable broth
-
½
teaspoon
dried marjoram
-
¼
teaspoon
black pepper
-
1/8
teaspoon
cayenne pepper
-
4
oz
1/3 less fat cream cheese
-
to taste
Pumpkin pie spice (optional)
Instructions
- Melt the butter in a large pot over medium-low heat and sauté the onions until tender.
- Add the butternut squash, vegetable broth, marjoram, black pepper, and cayenne pepper, stirring to combine.
- Cover the pot and bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the squash is tender.
- Once cooked, add the cream cheese and puree the soup until smooth using an immersion blender or a regular blender.
- Serve with a sprinkle of pumpkin pie spice on top, if desired.
Nutrition Facts (estimated)
Servings
6
Calories
155
Total fat
8g
Total carbohydrates
20g
Total protein
3g
Sodium
20mg
Cholesterol
20mg
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