BUTTERNUT SQUASH SOUP WITH CREAM CHEESE RECIPE | ALLRECIP…
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.
Provided by Allrecipes Member
Categories Butternut Squash Soup
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine onions and margarine in a large saucepan over medium-low heat and saute until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
- Bring to a boil over medium-high heat, reduce heat, and simmer until squash is tender, about 20 minutes.
- 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.
Nutrition Facts : Calories 397.5 calories, CarbohydrateContent 20.2 g, CholesterolContent 82.5 mg, FatContent 33.4 g, FiberContent 3 g, ProteinContent 7.7 g, SaturatedFatContent 17.7 g, SodiumContent 1081.4 mg, SugarContent 3.7 g
ROASTED BUTTERNUT SQUASH SOUP RECIPE - EATINGWELL
Roasting butternut squash with herbs and garlic gives this healthy soup a more complex flavor. A bit of maple syrup adds sweetness, while a splash of apple-cider vinegar brightens up the flavors. This easy recipe requires just 15 minutes of active prep time, but you can cut down on that even more by buying precut squash. Serve with bread and a salad for a light supper, or as a starter for a holiday meal.
Provided by Julia Levy
Categories Healthy Butternut Squash Recipes
Total Time 50 minutes
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F. Place squash, shallots, garlic, thyme, rosemary and sage on a large rimmed baking sheet. Drizzle with oil; toss to coat. Spread in an even layer. Roast until very tender, 30 to 35 minutes, stirring halfway through cook time. Remove and discard the thyme and rosemary. Transfer the remaining squash mixture to a blender.
- Add broth to the blender. Secure lid on the blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Puree until smooth, about 45 seconds. (Use caution when pureeing hot liquids, and puree the squash with the broth in batches if necessary.)
- Pour the soup into a medium saucepan; stir in vinegar, maple syrup and salt. Bring to a boil over medium-high heat, stirring occasionally. Ladle evenly into 6 bowls; dollop each with 1 1/2 tablespoons crème fraîche. Garnish with thyme leaves, if desired.
Nutrition Facts : Calories 222.6 calories, CarbohydrateContent 25.2 g, CholesterolContent 16.6 mg, FatContent 12.2 g, FiberContent 3.1 g, ProteinContent 4.5 g, SaturatedFatContent 5.3 g, SodiumContent 395.7 mg, SugarContent 8.2 g
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