Tuesday, October 2, 2012
Quick Butternut Squash Soup
1 teaspoon olive oil
1 clove garlic, minced
1/2 cup chopped onion
1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups fat-free chicken broth
1 1/2 lbs butternut squash (peeled, seeded, cubed)
parmesan cheese (Garnish)
Add oil, garlic and onion to large stockpot over medium heat. Saute for 3-4 minutes. Add sage, salt, pepper, broth and squash. Bring to a boil. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency). Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
Garnish with parmesan cheese and more fresh sage (if desired).
WeightWatchers PointsPlus 1 (cheese garnish extra)
This recipe comes from food.com
I tried this soup today. It is delicious just as is. One review suggested to add 1 Tablespoon of cream and I may try this sometime. But the WW point value is awesome for this. Yum!Yum!