Winter Squash Soup

Servings 4 servings


  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 3/4 cup chopped onion
  • 3 cups peeled and cubed winter squash
  • 2 cups low sodium chicken broth
  • 1/2 teaspoon thyme
  • 1/8 teaspoon cayenne pepper
  • 1/2 pound low fat cream cheese cubed
  • Salt and pepper to taste


  • Heat the oil and butter together in a large saucepan over medium-high heat and saute the onion till translucent.
  • Add squash, broth, thyme and cayenne pepper. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, or until squash is tender.
  • In a blender, puree squash mixture with the cream cheese (in batches) until smooth; return to the saucepan and heat through, BUT DON’T BOIL!
  • Salt and pepper to taste and serve.


SERVING SUGGESTION: Serve with a big spinach salad.
GLUTEN FREE: Make sure broth is gluten free.
NUTRITION: Per Serving: 300 Calories; 20g Fat; 13g Protein; 20g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 689mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. Points: 8
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