Name: Butternut Squash Soup
Yield: 6 servings
Ingredients: 1 cup onion, raw, chopped; 2 tbsp extra virgin olive oil, 100% first cold pressed, unrefined; 6 cups butternut squash, raw, cubed; 3 cups water, distilled; 4 cups vegetable broth, organic, low sodium; ½ tsp marjoram, ground; ½ tsp black pepper, ground; ½ tsp salt, sea; 1/8 tsp cayenne pepper, ground; 3/4 cup cream cheese, low fat

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Butternut Squash Soup

August 19, 2016

by EIR

Category Recipes

Butter Nut Squash Soup

Persons

Serving Size

1 1/2 cup per serving

Ingredients

1 cup onion, raw, chopped
2 tbsp extra virgin olive oil, 100% first cold pressed, unrefined
6 cups butternut squash, raw, cubed
3 cups water, distilled
4 cups vegetable broth, organic, low sodium
½ tsp marjoram, ground
½ tsp black pepper, ground
½ tsp salt, sea
1/8 tsp cayenne pepper, ground
3/4 cup cream cheese, low fat

Instructions

In a large saucepan, sauté onions in the EVO.
Add squash, water, broth and seasonings.
Bring to a boil and cook 20 minutes or until squash is tender.
Puree squash and cream cheese with an immersion blender. If using a regular blender or food processor you may have to puree in batches.
Return to heat to heat through, do not boil.
Freezes well.

Butternut Squash Soup

Ingredients

Instructions

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