Vegetarian

Adella's Roasted Butternut Squash Soup is for Soup.

Adella's Roasted Butternut Squash Soup takes 90 minutes to prepare.

Adella's Roasted Butternut Squash Soup takes several minutes to cook.

Adella's Roasted Butternut Squash Soup makes 10 servings.

The ingredients for Adella's Roasted Butternut Squash Soup are:

2 lb Butternut Squash
32 oz Chicken Broth
8 oz Weight Watchers Cream Cheese
? tsp. Ground Thyme
? tsp. Rosemary
? tsp. Ground Nutmeg
? tsp. Rubbed Sage
? tsp. Salt
? tsp. Pepper
? tsp. Cayenne Pepper
3 tbs. Honey

Here is how you make Adella's Roasted Butternut Squash Soup:

Pre-heat oven to 400 ? cut Squash length wise pierce skin with a knife a few times. Spray a 13X9 glass pan with Pam place cut side of Squash down, cook for 45 minutes or until very tender. Let cool until able to handle. Remove squash from skin. Place squash in a food processor with some of the chicken broth and puree. Add squash, remaining chicken broth and cream cheese to pot on med.-low until cream cheese has melted. Use a whisk to help break up cream cheese. Once cream cheese has melted add the remaining ingredients and let simmer on low for an hour stirring occasionally. Number of Servings: 10Recipe submitted by SparkPeople user DRAGNFOG.

The nutritional information for Adella's Roasted Butternut Squash Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 223.8

• Total Fat: 8.7 g
• Cholesterol: 28.0 mg
• Sodium: 1,136.7 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 9.9 g
• Protein: 5.6 g