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).

Serves: 6
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!

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