Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butternut squash soup, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, land o lakes unsalted butter, Libby, McCormick spices, Morton salt, Nutmeg, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson chicken stock, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Once in a while I get an urge to eat really healthy, to lose a couple of pounds (ok, maybe 10 pounds but who cares…) I search for all kinds of low-calorie recipes, then I make them and for the next five days or so, I pretend to really like what I’m eating. Which, of course, isn’t true at all. Most of those recipes I’ve tried don’t really taste like much at all. And that’s one of the reasons I end up going back to my usual dinner routines, before I’ve even properly started.
But this soup here? It’s so hard to believe that this is healthy and lean! It tastes incredibly rich and creamy – even though there’s absolutely no cream in the recipe! I could – and I have eaten this several days in a row, and I think it just keeps getting better after a day or two in the refrigerator.
What I also love about this is that it’s super easy to make. No roasting needed! If you don’t have a blender you can make this even easier using a handheld stick blender. I highly recommend making a double batch because you’re going to want to have this for breakfast, lunch and dinner!
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Quick Tip: Save the squash seeds and roast them for garnish!