Fall is pretty much here and nothing screams autumn like a hot bowl of soup… Especially if it has a butternut squash as the star ingredient. This soup is super creamy & decadent and can be dressed up with whatever spices are in your pantry. Sub out the cayenne and try adding rosemary, marjoram or thyme. Yum!
Also, I’ve been waiting to use this bowl! A few weeks ago, a friend of mine threw a crafting party where we designed our own mugs, bowls & plates. All it took was some ceramic paint pens and a little creativity (oh and half an hour in the oven at 350!). If you want to try making your own, you can even use a plain old sharpie… just make sure your ceramic mug/bowl/plate is unglazed!
Also, I’ve been waiting to use this bowl! A few weeks ago, a friend of mine threw a crafting party where we designed our own mugs, bowls & plates. All it took was some ceramic paint pens and a little creativity (oh and half an hour in the oven at 350!). If you want to try making your own, you can even use a plain old sharpie… just make sure your ceramic mug/bowl/plate is unglazed!
Butternut Squash Soup
Ingredients:
1 small sweet onion
1 tbsp butter
1L chicken broth (low sodium is best)
1 small butternut squash
1/4 tsp garlic powder
Pinch of cayenne
8 oz. cream cheese
Directions:
1. Chop onion and sauté with butter until translucent
2. Cube squash into 1inch pieces.
3. Add chicken broth, squash, garlic & cayenne to onions and bring to boil. Cover and simmer for 20 minutes or until squash is soft.
4. Take pot off heat and add in cream cheese.
5. Using an emersion blender, purée soup until smooth.
Nutrition:
(Makes 6 servings)
Per serving – 225 cal, 16g fat, 15g carb, 7g protein.
