Cheddar Butternut Squash Soup Lightened Up Recipes

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CHEDDAR BUTTERNUT SQUASH SOUP, LIGHTENED UP!



Cheddar Butternut Squash Soup, Lightened Up! image

Adapted from the Cabot Cheese folks, this is a lightened up version of the delicious Cheddar Butternut Squash Soup. Russians use a lot of sour cream, so I have put this in my Russian cookbook!

Provided by Sharon123

Categories     Cheese

Time 35m

Yield 4-6

Number Of Ingredients 10

2 lbs butternut squash, peeled and cut into chunks
4 cups vegetable broth (or chicken)
1 cup light sour cream
1/2 cup light cheddar cheese, grated
2 tablespoons butter
1/4 teaspoon cayenne pepper
salt
pepper
1 tablespoon brown sugar (optional)
2 stalks chives, cut into 1-inch pieces

Steps:

  • In a large saucepan, combine squash and broth. Bring to a boil and reduce heat to medium. Simmer until squash is vry tender, about 20 minutes.
  • Remove from the heat and let stand until warm, then puree in batches in the blender.
  • Return the puree to the saucepan and place over medium low heat. Stir in the sour cream, cheddar, butter and cayenne. Season with salt and pepper.
  • Stir the soup until heated through. Don't allow it to boil. Now taste the soup, adding brown sugar if not sweet enough. Sprinkle with chopped chives and serve. Enjoy!

Nutrition Facts : Calories 260.4, Fat 13.3, SaturatedFat 8.2, Cholesterol 38.9, Sodium 191.8, Carbohydrate 31.1, Fiber 4.6, Sugar 5.2, Protein 8.4

BUTTERNUT SQUASH SOUP (COOKING LIGHT)



Butternut Squash Soup (Cooking Light) image

Make and share this Butternut Squash Soup (Cooking Light) recipe from Food.com.

Provided by dangerpantz

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon butter
3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
3/4 cup chopped carrot
1/2 cup chopped sweet onion
2 1/2 cups reduced-sodium fat-free chicken broth
1/4 cup fat-free half-and-half
1/8 teaspoon salt

Steps:

  • 1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
  • 2. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

Nutrition Facts : Calories 107.4, Fat 3.3, SaturatedFat 2, Cholesterol 8.4, Sodium 142.2, Carbohydrate 19.9, Fiber 3.5, Sugar 5.4, Protein 2.1

BUTTERNUT SQUASH SOUP II



Butternut Squash Soup II image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

  • Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  • Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g

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