Healthy Butternut Squash Soup
from the National Honey Board
Ingredients
6 cups - butternut squash, peeled and cubed
1/2 - medium onion
2 - garlic cloves, minced
2 teaspoons - almond oil
2 - 14.5 oz. cans - low-sodium chicken broth
3/4 teaspoon - dried marjoram
1/4 teaspoon - ground black pepper
Pinch - cayenne pepper
12 oz. - 1/3 less-fat cream cheese
1/2 - medium onion
2 - garlic cloves, minced
2 teaspoons - almond oil
2 - 14.5 oz. cans - low-sodium chicken broth
3/4 teaspoon - dried marjoram
1/4 teaspoon - ground black pepper
Pinch - cayenne pepper
12 oz. - 1/3 less-fat cream cheese
Directions
To make cutting the squash easier: Preheat oven to 375 degrees. Cut two butternut squash in half and place cut side down on non-stick cookie sheet. Bake for 45 minutes. Sauté onions and garlic in large saucepan. Add chicken broth, squash, marjoram, black pepper and cayenne pepper and bring to boil. Cook for about 15 minutes. Put squash mixture into blender with cream cheese in batches until smooth. Heat (do not boil) and serve. Pour into shot glasses to serve.
Copyright 2013, National Honey Board.
All Rights Reserved.
All Rights Reserved.
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