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9Ingredients
75Minutes
130Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 buttercup squash (large, halved and seeded)
- 3 Tbsp. butter
- 1 yellow onion (diced)
- 4 cups chicken broth
- 1 tsp. dried basil
- 1 tsp. marjoram (dried)
- 1 tsp. freshly ground black pepper (or to taste)
- 1/3 tsp. ground cayenne pepper
- 8 oz. cream cheese (softened)
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Directions
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories130Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol35mg12% |
Sodium125mg5% |
Potassium135mg4% |
Protein3g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber0g0% |
Sugars1g |
Vitamin A10% |
Vitamin C2% |
Calcium4% |
Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Gayle H. 6 years ago
We love this soup. It makes a lovely fall starter or main course. I used the amount of cayenne pepper in the recipe, but will reduce it a little next time. The color is beautiful, and the flavor is smooth and perfectly balanced - not too intense and not too delicate.