Soup, like winter, may be making it’s exit but I feel like there’s still a place for a big bowl of healthy. I’ll be honest, I was skeptical but decided to give this a try. As a somewhat picky eater, this was fantastic! Reminded me of Wisconsin Cheese Soup in a way. I highly recommend 🙂
Butternut Squash Soup
- 6 tablespoons chopped onion
- 4 tablespoons margarine
- 2 medium butternut squashes
- 3 cups water
- 4 cubes chicken bouillon
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 (8 ounce) package cream cheese
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
First, we must roast the butternut squash. I prefer to cut them in half the long way, scoop out the seeds, brush with olive oil/garlic and then roast at 400° flesh down in a pan with about an inch of water for about 25 minutes or until fork tender. You can find any roasting recipe and use that as well. Peel and cube the squash after roasting and set aside.
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 5 minutes.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan if the soup needs to heat through but do not allow to boil.
What’s your favorite healthy(ish) soup recipe?