- Sep 30, 2009
SUPER SIMPLE butternut squash soup
1 lb cooked butternut squash soup - approximately 2 small-medium squash (I cut mine in half, scooped out the seeds and roasted it in the skin in the oven at 400 degrees 45 minutes and then scooped it from the skin. )
1 large sweet onion, peeled and chopped
1 large sweet apple, peeled, cored, and chopped
4 C fat free vegetable stock (or chicken stock or a combo)
1 C fat free milk
1 tsp. salt (more or less)
pinch black pepper
1/4 tsp. nutmeg
pinch ground ginger
OPTIONAL - maple syrup
Spray a large stock pot with PAM and saute the onions and apple over medium heat until softened and translucent (try to not let them get browned), about 10-15 minutes, stirring frequently.
Add the 4 C of stock and the prepared squash to the pot, and let simmer for approximately 15 minutes with the lid on. After that add all of the spices (start with the 1 tsp. of salt and add more as needed at the end) and carefully transfer hot soup in batches to a blender or hit with a stick blender directly in the pot until soup is smooth.
Stir in the cup of milk and heat on low until it is serving temperature. Add additional salt to taste.
Add optional maple syrup to each serving as desired. Remember that the maple syrup must be counted in your daily PointsPlus if you are doing WW Simple Start (2 tsp. = 1 pt.)
Makes 4 - 2 cup servings.
For those on WW the WW.com Recipe Builder (that crazy math-challenged thing) builds this out to be 3 PPV per serving when it is broken down to 4 servings, but the entire pot of soup is stated to be 10 PPV if you count it as just one serving.... and if you look at the PPV of individual ingredients (not including the syrup) the entire batch should only be 3 PPV! So count this as you wish!
DISCLAIMER: I am NOT a cook or chef or even a recipe tester. I am just a simple home cook (and not a very good one) who likes to try to make tasty recipes that are healthy and light. And I have only made this recipe ONCE! I use homemade vegetable stock that is salt-free, so it is hard for me to guess how much salt your batch will need if it is made with store-bought stock, which is why I suggested starting with just 1 tsp. of salt.... mine definitely needed more like 3 tsp. And it is delicious as-is, but just a tiny splash of the maple syrup made this absolutely DEVINE! .......................P
Just wanted to say this is a really tasty soup. Thanks