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!
