Butternut Squash And Sweet Potato Soup Slimming Weight Watchers Friendly Recipes

BUTTERNUT SQUASH SOUP

Butternut Squash Soup image

Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.

Time 29m

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 cup(s) Vegetable broth
12 oz Uncooked butternut squash peeled and cut into 1- to 1 1/2-inch cubes*
0.5 large Uncooked vidalia onion(s) cut into 2-inch cubes
0.5 small Fresh apple(s) peeled and cut into to 2-inch cubes
0.25 tsp(s) Table salt or to taste
0.125 tsp(s) Black pepper or to taste
0.125 tsp(s) Ground nutmeg or to taste

Steps:

In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.
Yields about 3/4 cup per serving

Nutrition Facts : Calories 23 kcal

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