Weight Watchers Butternut Squash Soup
Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.
Ingredients
Fat free vegetable broth
4 cup(s)
Uncooked butternut squash
12 oz, peeled and cut into 1- to 1 1/2-inch cubes*
Uncooked vidalia onion(s)
½ large, cut into 2-inch cubes
Fresh apple(s)
½ small, peeled and cut into to 2-inch cubes
Table salt
¼ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Ground nutmeg
⅛ tsp, or to taste
Instructions
- 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.
Notes
*You can purchase already peeled and cubed squash in the produce section of some supermarkets. You can also swap frozen, cubed squash for the fresh.Garnish with chopped mint.
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