Creamy Philadelphia butternut squash and chilli soup

This creamy soup is ideal for the weight-watchers: 7g of fat and 736.0kJ / 175.8 kcal.

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:
Recipe author:	Chef
First published:	27th April 2013

Best recipe review Dieters food 4/5 Fine if you have to diet. I should, but don't - and won't! Paul R Smith

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

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 tablespoon vegetable or olive oil
• 1 large onion, chopped
• 1 large red chilli, finely sliced
• 1 clove garlic, sliced
• 750 g butternut squash, peeled and cut into 2 cm cubes
• 600 ml vegetable stock
• 100 g Philadelphia Light
• 1 tablespoon semi-skimmed milk
• 1 tablespoon parsley, to garnish

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

• The Philadelphia recipe website

Chef's notes

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

See also

Other recipes that use Philadelphia Light:

• Creamy Philadelphia monkfish and prawns
• Creamy Philadelphia butternut squash and chilli soup
• Pork chops with a creamy Philadelphia mustard sauce
• Philadelphia chutney chicken

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