Creamy Philadelphia butternut squash and chilli soup

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Creamy Philadelphia butternut squash and chilli soup
Creamy Philadelphia butternut squash and chilli soup
Servings:Serves 4
Calories per serving:209
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:27th April 2013
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This creamy soup is ideal for the weight-watchers: 7g of fat and 736.0kJ / 175.8 kcal.

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.


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Ingredients

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Method

  1. Heat the oil in a large saucepan and gently fry onion until soft. Add chilli and garlic, continue cooking for 1 minute.
  2. Set aside some cooked chilli and garlic for garnish.
  3. Add the butternut squash and stock.
  4. Bring to the boil, then reduce heat and simmer for about 35-40 minutes until the squash is soft.
  5. Blend with a hand blender or food processor until smooth.
  6. Place back in the pan and stir in three-quarters of Philly. Continue cooking over a gentle heat until Philly has melted. Season to taste and divide into warm serving bowls.
  7. Stir milk into remaining Philly and serve swirled on the top of the soup with a little extra oil, if desired.

Recipe source

Chef's notes

Garnish each Philly swirl with cooked garlic, chilli and parsley.

See also

Other recipes that use Philadelphia Light:

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