Directions:
- 1. Cut the squash in half and scoop out the seeds and inner fibers. Place the squash cut side down on aluminum foil on a cookie sheet. Roast for 45 to 50 minutes at 350 degrees. (If you do this the night before, you can wrap the foil up around the squash and let it sit in the fridge overnight.).
- 2. If you prefer, you can microwave the squash in a covered casserole dish or covered with plastic wrap with a tablespoon of water or chicken broth in the cavity, for nine or more minutes, depending on size.
- 3. Once the squash is tender, let it cool while you prepare the soup base. In a large saucepan, saute onions in butter until translucent. Add chicken broth and spices. (I usually just use chili powder and skip the cayenne pepper.).
- 4. Scoop the squash out of the shells into the soup. An ice cream scoop or large serving spoon works well for this. If the squash is too hot to hold, use an oven mitt. Bring to a boil.
- 5. Add cream cheese and puree with an immersion blender. You can also process batches in a blender or food processor until smooth. Heat thoroughly. Do not allow to boil.
- 6. You can keep the soup warm in a crockpot set to low or warm until time to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.36 Kcal (240 kJ) | ||
| Calories from fat | 49.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 15.35mg | 5% | |
| Sodium | 337.51mg | 14% | |
| Potassium | 88.75mg | 2% | |
| Total Carbs | 0.72g | 0% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 0.35g | 1% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 56.4 Kcal (236 kJ) | ||
| Calories from fat | 49.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 9% | |
|---|---|---|---|
| Cholesterol | 15.09mg | 5% | |
| Sodium | 331.88mg | 14% | |
| Potassium | 87.27mg | 2% | |
| Total Carbs | 0.7g | 0% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 0.34g | 1% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Squish Squash
Squash (butternut or banana), Sweet potato, Potato and 7 more.. -
Southern Yellow Squash Casserole
Yellow squash, diced (about 8 cups), White onion, chopped and 7 more.. -
Amy's Mexican Soup
Skinless, boneless chicken breast halves and 12 more.. -
Ozark Mushroom Soup
Bacon, diced, Butter, Flour, Mushrooms, sliced and 6 more.. -
Chicken Corn Bread Dressing
Broiler/fryer chicken (3 to 3-1/2 lb), Water and 15 more.. -
Microwave Potatoes With Herbs
Potatoes , scrubbed and sliced, Onion, sliced, Butter and 7 more.. -
Mushroom/Sausage Stuffing
Toasted bread cubes, Sausage, Mushrooms, sliced and 7 more.. -
Savory Stuffed Mushrooms
Fresh mushrooms, Chopped green pepper, Chopped onion and 5 more.. -
Spinach-Topped Tomatoes
Frozen chopped spinach, Chicken bouillon cubes, Salt and 10 more..
Also Try
-
Soup Roasted Butternut Squash Soup With Spicy Seeds
Butternut squash (about 3 lb), Olive oil, Salt and 14 more.. -
-
-
-
-
-
-
Squash Soup with Whole-Grain Croutons
Whole-grain bread, cut into 1/2-inch cubes, Olive oil and 5 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
