WEIGHT WATCHER BUTTERNUT SQUASH SOUP RECIPES

Name: Butternut Squash Soup
Prep time: 14 min
Cook time: 15 min
Total time: 29 min
Yield: 8 servings
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

BUTTERNUT SQUASH SOUP | HEALTHY RECIPES | WW CANADA

Butternut Squash Soup | Healthy Recipes | WW Canada 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 Dinner,Lunch

Total Time 29 minutes

Prep Time 14 minutes

Cook Time 15 minutes

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

CHICKPEA-BUTTERNUT SQUASH SOUP | RECIPES | WW USA

Chickpea-Butternut Squash Soup | Recipes | WW USA image

Cumin gives this bean-and-squash-based soup a nutty kick. The bold-flavored Parmesan cheese sprinkled over each serving adds a touch of richness. For a pop of color, garnish with chopped green onion or fresh flat-leaf parsley. If you start with a whole butternut squash, partially cook it so it will be easier to peel. Puncture the skin in several places with a knife and then microwave on high for 2 minutes. Or for a quicker alternative, purchase fresh cubed squash from your grocer’s produce section. To make this a meal, serve over couscous or riced cauliflower or pair it with hearty spinach salad.

Provided by WEIGHTWATCHERS.COM

Categories Appetizers

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 spray(s) Cooking spray or enough to coat Dutch oven
1 medium Uncooked onion(s) chopped
15 oz Chickpeas rinsed and drained
1 pound(s) Uncooked butternut squash peeled, seeded and cut into 1/2-inch dice
14.5 oz Canned diced tomatoes undrained
2 cup(s) Canned chicken broth
0.25 tsp Ground cumin
0.25 tsp Table salt
0.25 tsp Black pepper
0.25 cup(s) Grated Parmesan cheese

Steps:

Coat a nonstick Dutch oven with cooking spray. Add onion and sauté; until onions are tender, about 3 to 5 minutes. Stir in chickpeas, squash, tomatoes, broth, cumin, salt and pepper; bring to a boil. (Note: Winter squash is easier to peel if partially cooked. Puncture the skin in several places with a knife and then microwave on high for 2 minutes.)
Reduce heat to low, cover and simmer until squash is tender, about 15 minutes.
Spoon soup into 6 bowls and sprinkle each with 2 teaspoons of grated cheese. Yields about 1 1/3 cups per serving.

Nutrition Facts : Calories 94 kcal

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