Spicy Butternut Squash Soup
This easy soup recipe is healthy and full of flavor! Adding a fresh habanero or jalapeno adds the perfect amount of heat to this Spicy Butternut Squash Soup.
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Servings: 6
Calories: 152kcal
Equipment
- Stove
Ingredients
- 2 lbs Butternut squash
- 1 finely diced habanaro pepper jalapeno would be fine as well- REMOVE THE SEEDS
- ½ medium sweet onion chopped
- 1 tbsp extra virgin olive oil
- 2 cloves garlic chopped
- ½ tsp cayenne pepper
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
- 2 cups chicken stock
- ¼ cup skim milk
- 2 oz low fat cream cheese
Instructions
- Cut the squash in half and scoop out the seeds
- Peel the squash
- Cut into 1 inch cubes
- Heat oil over medium heat in a large pot
- Add onion and garlic and saute, stirring often, until they begin to brown
- Add the cayenne pepper, cumin, salt, and pepper - stir so they are mixed in well
- Add squash, habanero pepper, and chicken stock
- Bring to a boil
- Reduce heat and cover. Let it simmer for 15- 20 minutes, or until the vegetables are tender
- Remove from the heat and puree the vegetable mixture using a blender or food processor Puree until smooth.
- While you are pureeing the vegetables, add the cream cheese to the warm pot to soften it
- Add the pureed mixture back into your pot
- Add in the milk
- Stir well
- Serve warm
- Enjoy!
Notes
Once mine was mixed and back in the pot, I covered it and kept it on low until we were ready for lunch!
Nutrition
Calories: 152kcal | Carbohydrates: 25g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 355mg | Potassium: 708mg | Fiber: 3g | Sugar: 7g | Vitamin A: 16246IU | Vitamin C: 36mg | Calcium: 113mg | Iron: 1mg
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