Butternut Squash SoupSoups/Stews
BUTTERNUT SQUASH SOUP
This soup is so quick and easy to make, and it literally tastes like fall!
6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash
32 ounces of low-sodium chicken broth
½ teaspoon dried marjoram
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper (or less if you like less bite!)
8 ounce package of low-fat cream cheese
Pumpkin seeds for garnish, optional
- In a stock pot, sauté onions in butter until melted. Add squash, marjoram, and black pepper and 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 stockpot and heat through. Do not allow to boil. Garnish with pumpkin seeds and serve.