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Creamy Butternut Soup

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  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Margarine 3 Tablespoon, melted
  All purpose flour 1 Tablespoon
  Canned ready to serve chicken broth 10 1⁄2 Ounce (1 Can)
  Peeled seeded cubed butternut squash 2 Cup (32 tbs)
  Peeled cored chopped cooking apple 1 1⁄3 Cup (21.33 tbs)
  Salt 1⁄4 Teaspoon
  Dried whole thyme 1⁄4 Teaspoon
  Whipping cream 1 Cup (16 tbs)
  Shredded mild cheddar cheese 3 Ounce, divided (3/4 Cup)

Saute onion and garlic in margarine in a Dutch oven over medium heat 5 minutes or until tender.
Add flour, stirring until smooth.
Stir in chicken broth and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until squash is tender.
Let cool.
Position knife blade in food processor bowl; add squash mixture.
Process 1 minute or until smooth, scraping sides of processor bowl once.
Return mixture to pan; add whipping cream and 1/2 cup cheese.
Cook over medium-low heat, stirring constantly, until cheese melts.
Ladle soup into individual bowls.
Top each serving with 1 tablespoon cheese.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1888 Calories from Fat 1286

% Daily Value*

Total Fat 144 g221%

Saturated Fat 74.7 g373.3%

Trans Fat 0 g

Cholesterol 421.4 mg140.5%

Sodium 1873.9 mg78.1%

Total Carbohydrates 108 g35.9%

Dietary Fiber 14.2 g56.8%

Sugars 47 g

Protein 30 g59.4%

Vitamin A 712.3% Vitamin C 145.8%

Calcium 96.6% Iron 28.1%

*Based on a 2000 Calorie diet

Creamy Butternut Soup Recipe