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This recipe for Butternut Squash Soup is a modified version from a version shared by a family friend. This version is more suited to the tastes of my family with lighter seasoning, less salt and less fat.

Ingredients

1 medium butternut squash, peeled & cubed
1 cup water
1 medium onion, chopped
1 clove garlic, minced
2 Tbsp butter or margarine
1 Tbsp chicken bouillon
pepper (to taste)
paprika
4 oz cream cheese (1/2 package)

Directions

In pressure cooker, saute the onion in the butter until onions are softened and begin to caramelize.
Add minced garlic and let it briefly saute.
Add cubed butternut squash, water, bouillon and spices and pressure cook on high pressure for 7 or 8 minutes.
Quick release the pressure and puree with cream cheese.
Serve with croutons, toasted cheese bread or garlic bread.

Serves 4

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