Learn how to make Butternut Squash Soup, one of Rita's recipes to reduce colon cancer risk.

Butternut Squash Soup


  • 2 teaspoons olive oi1
  • 1 large sweet onion, chopped
  • 1 medium red pepper, chopped
  • 2 (10-ounce) packages frozen pureed butternut squash, thawed
  • 1 (10½ -ounce) can reduced-sodium chicken or vegetable broth
  • ¼ ground nutmeg
  • 1/8 teaspoon ground white pepper
  • ½ cup fat-free half-and-half cream


  1. Heat oil in large saucepan over medium-high heat. Add onion and bell pepper; cook 5 minute, stirring occasionally.
  2. Add squash, broth, nutmeg and white pepper; bring to a boil over high heat. Reduce heat; cover and simmer about 15 minutes or until vegetables are very tender.
  3. Puree soup with hand-held immersion blender or transfer to food processor, blending in batches. Return blended soup to saucepan. Stir in half-and-half; heat through. Add additional cream if necessary to thin soup to desired consistency.