As the days are
getting shorter
and we are
spending more
time indoors, I
love to make
soups for
supper. My
challenge was to
come up with a
recipe that
would satisfy my
meatlover
husband, yet
keep it healthy
and low in fat.
Not only does he
LOVE this soup
... he now
requests I make
a double batch
so he can take
it to work and
share it with
friends. They
are all asking
for the recipe!
Enjoy!
Creamy Autumn
Soup
* 1
butternut squash
* 1 package low
fat cream cheese
* 3 cups water *
3 chicken
bullion cubes
* 16 oz. turkey
kielbasa * pinch
of nutmeg
** Optional:
real bacon bits
Cut squash
(lengthwise),
clean out seeds,
cook in
microwave until
tender (20-25
min.) Meanwhile
cube kielbasa
(remove any
skin), add to
bullion, bring
to boil.
Scrape cooked
squash out of
shell, add to
pan and stir.
Add softened
(cubed) cream
cheese until
melted. Do not
boil. Carefully
pour ingredients
into blender
(not all at
once) ... blend
until smooth.
Sprinkle w/bacon
bits and nutmeg.
Goes great with
simple
sandwiches or
wraps!
- Beckie
