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Ingredients25 m servings 151 cals
Original recipe yields 4 servings
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 15 minutes.
- Blend squash and water together in a blender until smooth. Add milk and Cheddar cheese; blend until smooth. Season soup with salt and pepper.
- Transfer soup to serving bowls and top each with sour cream and cilantro.
Per Serving: 151 calories; 7.8 g fat; 15.9 g carbohydrates; 6.4 g protein; 23 mg cholesterol; 154 mg sodium. Full nutrition
ReviewsRead all reviews 2
I pretty much followed the recipe except I had already cooked the squash so to make the soup I blended and heated the ingredients. Turned out pretty good but not as good as the one we had at t...