1200 Cal (5 x 240)

2 Tbsp. butter
1/2 red onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
1 butternut squash, peeled and cubed
6 cups water
1/2 tsp. thyme
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
4 oz. cream cheese
1 cup half & half

  • Saute onion, celery and carrots in butter until onions are softened.
  • Add squash and water. Bring to a boil, reduce heat, and simmer for 20 minutes.
  • Remove vegetables and puree with cream cheese in food processor or blender in batches until smooth. Reserve broth.
  • Return puree to pan, add half & half and heat through, but do not boil.
  • Add water and herbs from broth to taste.