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Butternut Squash Soup

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 Butternut Squash Soup
Per serving: 200 calories, 6 g fat, 5 g protein, 35 g carbohydrate, 7 g fiber, 150 mg sodium
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Course Soup
Servings
people
Ingredients
  • 1 1/2 cup chopped onion
  • 1 Tbsp. olive oil
  • 8 cups butternut squash
  • 3 cups water
  • 2 tsp. ground black pepper
  • 8 ounces reduced-fat cream cheese
  • 1/4 cup honey
Course Soup
Servings
people
Ingredients
  • 1 1/2 cup chopped onion
  • 1 Tbsp. olive oil
  • 8 cups butternut squash
  • 3 cups water
  • 2 tsp. ground black pepper
  • 8 ounces reduced-fat cream cheese
  • 1/4 cup honey
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add squash, water, and black pepper. Bring to a boil; reduce heat, then simmer 20 minutes or until squash is tender.
  2. Puree squash, cream cheese and honey in a blender or food processor in batches until smooth.
  3. Return to sauce pan and heat through. Do not boil.
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