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Creamy Butternut Squash Soup
Creamy Butternut Squash Soup

Category: Soup | Serves: 8

(68 ratings)

Nutrition Information:
Calories: 110
Protein: 5 g
Carbs: 22 g
Fat: 2 g
Saturated Fat: 1 g
Sodium: 420 mg
Fiber: 4 g

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The addition of mushrooms and chives with a touch cayenne make this soup spectacular!
2 lbs butternut squash, peeled and cut into chunks
4 cups low-sodium, low-fat vegetable broth
1 1/4 cup non-fat sour cream
2 Tbsp butter
1/4 tsp cayenne, or to taste
1 cup mushrooms, sliced
1/4 cup chives, cut into 1-inch pieces
1 Combine the squash and vegetable broth in a saucepan and bring to a boil over high heat. Reduce the heat to medium, and simmer for about 20 minutes or until the squash is very tender.
2 Let cool, and then puree the mixture in a blender. (You may prepare the recipe in advance up to this point; you can keep the mixture refrigerated in a covered container for up to 2 days.)
3 Return the puree to the saucepan and turn the heat to medium-low. Stir in the non-fat sour cream along with the butter, cayenne, and salt and pepper to taste.
4 Cook and stir until heated through; (do not boil). Keep warm over low heat.
5 Meanwhile, heat skillet over moderately high heat until very hot. Spray with cooking spray, then sauté mushrooms, stirring, until golden brown, about 5 minutes.
6 Stir in sautéed mushrooms and chives.

Ratings & Reviews
(68 ratings)
Any way you make and/or add to this = food coma :)
Reviewed By:
I had some premade, 110 calories for 2 servings, canned butternut squash bisque. I used the butter (whipped (seriously ...
Mar 18, 2013
Easy and yummy
Reviewed By:
I happened to have all the ingredients on hand so I made a batch - yummy!!! I have some for this week for work!!!
Oct 04, 2008
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