WEIGHT WATCHER RECIPES RECIPES

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BUTTERNUT SQUASH SOUP | RECIPES | WW USA - WEIGHT W…



Butternut Squash Soup | Recipes | WW USA - Weight W… image

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

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 29 minutes

Prep Time 14 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 7

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 Table salt or to taste
0.125 tsp Black pepper or to taste
0.125 tsp Ground nutmeg or to taste

Steps:

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

Nutrition Facts : Calories 22 kcal

BUTTERNUT SQUASH SOUP | RECIPES | WW USA - WEIGHT W…



Butternut Squash Soup | Recipes | WW USA - Weight W… image

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

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 29 minutes

Prep Time 14 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 7

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 Table salt or to taste
0.125 tsp Black pepper or to taste
0.125 tsp Ground nutmeg or to taste

Steps:

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

Nutrition Facts : Calories 22 kcal

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