Creamy Butternut Squash Soup Recipe

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Ingredients:

Serving

6 tbsp chopped onions
4 tbsp margarine or 4 tbsp butter
6 cups peeled and cubed butternut squash
3 cups water
4 chicken bouillon cubes
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1/8 tsp ground cayenne pepper
2 (8 oz) packages cream cheese, room temperature

Directions:

In a large saucepan, saute onions in butter until tender.
Add squash, water, bouillon, butter, marjoram, black pepper, and cayenne pepper.
Bring to a boil; cook 20 minutes, or until squash is tender.
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.
I halfed squash removed seeds and placed in a 9x13 pan with water. Baked 350 until tender then scraped squash out and blended.
I used chicken base instead of bouillon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	174.82 Kcal (732 kJ)
Calories from fat	101.41 Kcal
		% Daily Value*
Total Fat	11.27g	17%
Cholesterol	10.74mg	4%
Sodium	675.63mg	28%
Potassium	533.21mg	11%
Total Carbs	18.77g	6%
Sugars	3.94g	16%
Dietary Fiber	3.05g	12%
Protein	2.54g	5%
Vitamin C	30.2mg	50%
Vitamin A	1.5mg	50%
Iron	1.5mg	8%
Calcium	97.4mg	10%

Amount Per 100 g
Calories	60.23 Kcal (252 kJ)
Calories from fat	34.94 Kcal
		% Daily Value*
Total Fat	3.88g	17%
Cholesterol	3.7mg	4%
Sodium	232.76mg	28%
Potassium	183.69mg	11%
Total Carbs	6.47g	6%
Sugars	1.36g	16%
Dietary Fiber	1.05g	12%
Protein	0.88g	5%
Vitamin C	10.4mg	50%
Vitamin A	0.5mg	50%
Iron	0.5mg	8%
Calcium	33.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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