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Cream of Squash Soup
Source: dLife

A quick, tasty, and creamy squash soup.

Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 112.4
Total Carbs 18.7 g
Dietary Fiber 1.9 g
Sugars 9.0 g
Total Fat 2.9 g
Saturated Fat 0.6 g
Unsaturated Fat 0.8 g
Potassium 205.6 mg
Protein 5.2 g
Sodium 326.8 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Milk , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 tsp  pumpkin pie spice
14 1/2 floz  fat free reduced sodium chicken broth
1 tbsp  Margarine, 80% fat, unsalted
1 each  medium onions
10 oz  Squash, winter, frozen
0 1/4 tsp  ground thyme
0.125 tsp  salt
0.125 tsp  black pepper
1 1/2 cup  fat free milk
2 tsp  fresh lemon juice
  1. Melt margarine in a large pot over medium heat.
  2. Add onion and saute, stirring occasionally, until tender, about 5 minutes, stir in pumpkin pie spice.
  3. Add broth, asparagus, thyme, salt, and pepper, bring to a boil over high heat. Lower heat and simmer 10 minutes.
  4. Place 1/4 of mixture into a blender, cover (leaving off middle piece so heat can escape), and puree until smooth.
  5. Pour into a bowl and repeat with remaining mixture until it has all been pureed.
  6. Return all of the soup to the pot, stir in the milk. Heat over medium heat but do not boil, milk could curdle.
  7. Remove from heat and stir in lemon juice.

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