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Squash Soup Recipe

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This recipe for Squash Soup is from Tony and Linda's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Acorn or Butternut Squash, cooked
2 tablespoons, butter
1 medium onion, chopped
14 oz. vegetable OR chicken broth
3 tablespoons low-fat cream cheese
1/4 cup brown sugar (not needed if using butternut squash)
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
Directions:
Directions:
Cook the squash. To Microwave: Cut each acorn squash in half. Place cut side down in microwaveable dish. Add 1/4 cup water. Microcook for 15-20 minutes. Once cooled, discard seeds and scoop pulp from squash. I usually do butternut in the oven: Cut in half and remove seeds. Put cut side down in roasting pan. Add about a half inch of water to pan. Cook at 400 degrees until squash starts to collapse and pulp is soft (30-40 minutes).

~Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, cream cheese, brown sugar. nutmeg and cayenne pepper.

~Stir until cream cheese melts into other ingredients.
Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.

~Puree with an immersion blender. DO NOT put hot soup into a regular blender. You must cool it first or it will explode. Serve hot.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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