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Creamy Butternut Squash Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 144kcal
Author Brenda Bennett

Ingredients

  • 1 3 pound butternut squash, peeled, seeded, cubed, about 12 cups
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove minced
  • 1 cup chopped onion
  • 3 cups chicken broth low sodium or vegetable broth
  • 3 cups water
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon butter

Instructions

  • In a dutch oven or large pot, heat oil and cook garlic and onion until translucent.
  • Add squash and broth and water to pot.
  • Bring to a boil and simmer until squash is tender 15-20 minutes.
  • Remove squash with a slotted spoon and puree in blender.
  • Return squash to dutch oven, add seasonings and butter.
  • Serve topped with sour cream and toasted pumpkin seeds.

Notes

Weight Watchers PointsPlus: 4*

Nutrition

Serving: 1g | Calories: 144kcal | Carbohydrates: 28.1g | Protein: 3g | Fat: 4.2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 620mg | Fiber: 0.2g | Sugar: 1.1g