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Butternut Squash Soup
Who says squash is only for the the fall? It turns out, Butternut Squash Soup is a tasty choice anytime you’re in the mood for soup! I found this Weight Watchers recipe and was excited to see that it was ZERO SMARTPOINTS. I am always looking for low cal/low fat options to have on hand. We made this soup for dinner over the weekend, served with some homemade pizzas. The soup was absolutely delicious and pretty darn simple to make! We made our soup on the stove-top and then put it in the crock pot on warm until dinnertime. This recipe makes 4-6 servings. We had enough for dinner that night (the kids even had some!) and then had leftovers for me to eat for 2 lunches.
4 cups vegetable broth
12 oz butternut squash (peeled, cut into 1-1.5″ cubes)
1/2 large onion (cut into 2″ cubes)
1 small apple (peeled, cut into 2″ cubes)
salt and pepper to taste
1/8 tsp ground nutmeg
How to make:
1. Combine broth, squash, onion and apple in a large stock pot and bring to a boil over high heat. Remove lid and reduce heat to low. Simmer until the squash is very tender (approx 10 minutes).
2. Transfer soup to blender and puree in batches. Season with salt, pepper and nutmeg.
3. Serve immediately or transfer to a slow cooker and keep on “warm” until you’re ready to eat.
We garnished our soup with some freshly cracked black pepper and a few thin apple slices!
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