Butternut Squash Bat Soup
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serving Size: 4-6
Cook Time: 30 minutes
Total Time: 35 minutes
Serving Size: 4-6
Calories: 278kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 4 cups cubed butternut squash
- 3 cups chicken broth
- 4 ounces cream cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- Pasta ingredients:
- 1 cup bowtie pasta
- ½ cup water
- Black Food Coloring
Instructions
- In a dutch oven, heat the olive oil over medium-high heat.
- Saute the onion in the heated oil and cook until tender and transparent.
- Add the garlic and cook for one additional minute.
- Add the butternut squash and chicken broth. Cover and simmer for 25 minutes or until the squash is tender.
- Allow the soup to cool before pureeing in a blender or food processor.
- Return the soup to the pan and heat. Add the cream cheese, salt, and pepper and stir until fully incorporated.
Notes
How to make the Pasta
Prepare the pasta as directed on the box.
Rinse the pasta under water to cool, then place in a large ziplock bag.
Add black food coloring and move the pasta around until fully coated.
Allow it to sit for 5 minutes.
Place the dyed pasta in a strainer and rinse until the water runs clear.
Serve pasta bats on top of the soup.
Prepare the pasta as directed on the box.
Rinse the pasta under water to cool, then place in a large ziplock bag.
Add black food coloring and move the pasta around until fully coated.
Allow it to sit for 5 minutes.
Place the dyed pasta in a strainer and rinse until the water runs clear.
Serve pasta bats on top of the soup.
Nutrition
Serving: 1g | Calories: 278kcal | Carbohydrates: 40g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 847mg | Fiber: 7g | Sugar: 7g