"Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich." — Mary
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peeled and cubed butternut squash
ground black pepper
ground cayenne pepper
2 (8 ounce) packages
Ok...I have to say that I tweeked this recipe big time. I used this recipe in addition to another butternut squash soup recipe. First of all, I used 2 squashes..cleaned and cut into 8 pieces..roasted them with olive oil, salt,and pepper and smashed garlic cloves for an hour in the oven..350. I then removed them from their skins..sauteed the onion and added 1 c. apple cider in addition to the chicken broth...and one peeled, chopped granny smith apple...and nutmeg, salt and pepper. I also have to say that I didnt use any of the cream cheese...the puree was perfect without..but I think I will add a small amount of 1/2 and 1/2 for a little richness. Excellent soup...thick, creamy and rewarding even if you dont use the cream cheese...way to calorie concious. Puree' in small batches in the food processor...be careful if its too hot!
I have tried this recipe and others probably experienced that peel and cutting a butternut squash is a pain unless u have a very very sharp knife I found it easier to pierce the squash and place it in the over at 400 degrees until it can be pierced with a fork smoothly then I let it cool and cutting it is a breeze and all you have to do is peel the tought skin off.
I served this soup for an Oktober Fest party and everyone loved it! I roasted the sqaush on a sheet in the oven (cut in half and roast cut side down) for about 45 minutes at 375 because roasting brings out the flavor better. (Plus it is a lot easier than cutting an uncooked squash). I used butter because I never use margarine, and I added slightly more cayenne than called for. Everyone wanted the recipe. It was fabulous!
A quick and easy way to prepare this dish is to cut the squash in half, place each half face down on a plate, and microwave for about 8 to 10 minutes. Then just scoop out the prepared squash and puree with the rest of the ingredients. Half the cream cheese was plenty.
This recipe is great ALTHOUGH here are some hints to make it better. Bake the squash in the oven first for about 40 minutes 350 so it is easier to work with, and use only one package of cream cheese and use real butter of course.....
Real easy but loved by all. For the record, six cups of squash is about 2lb.of squash.
In a word, INCRERDIBLE. I made this the first time, with home made chicken stock (no salt, better flavour) and only one pkg cream cheese, 3x the amount of cayenne (we like a little spice). It was to DIE for. Used a hand blender to puree, turned out perfect, can't understand how anybody could have grainy soup, unless squash is 'old', which can happen this time of year...we found 1 pkg cream cheese was plenty with the proportion of stock listed. The next day, was even BETTER, mellowed out, but seemed thicker-so we used (skim) milk to thin own a tad. Next time I made it, I doubled the stock, and added 2 pkg cream cheese. Still outstanding!! For me, a nice bowl of this and fresh sourdough bread is a comforting meal. Used light cream cheese, worked out just fine. Not to mentiuon this was SOOOOOOOOO easy!!!!! We will make this again...and again...and again....
My friends and family realy enjoyes this soup. I did make a few alterations however. I left out the cream cheese ( greatly reduces fat content), added in one pear ( or an apple can be used), and one potato ( a weight watchers trick, gives soup the illusion of being more creamy). I also broke up some spagettini into one inch bits and added this during the last 8 minutes of cooking. Gives a different texture, really great soup!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 301
Showcase the delicious flavors of squash in this creamy, low-fat soup.
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