Winter Squash Soup

By Tonya_Speed

Per Serving: 295 Calories; 14g Fat; 10g Protein; 12g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 642mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Ingredients

• 1 onion, chopped
• 1 tablespoon butter
• 2 tablespoons olive oil
• 3 cups winter squash, peeled and cubed
• 2 cups chicken broth
• 1/2 teaspoon thyme
• 1/8 teaspoon cayenne pepper
• 1/2 pound low fat cream cheese
• Salt and pepper to taste

Preparation

Step 1

In a large sauce pan, heat oil and butter together over medium high heat and saute the onion. Add squash, broth, thyme and cayenne pepper. Bring to a boil, lower heat and allow to simmer. Cook 20 minutes or until squash is tender.

In a blender, puree squash with cream cheese in batches until smooth. Return to saucepan and heat through, but don't boil.

LC SERVING SUGGESTIONS: Serve with a big spinach salad

SERVING SUGGESTIONS: Add whole wheat dinner rolls.