Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 3 lbs butternut squash - peeled, seeds removed, and diced
  • 3 fuji apples - peeled and diced
  • 2 tbsp olive oil
  • 4 oz ⅓ less fat cream cheese
  • 1 c. diced sweet onion
  • 4 c. vegetable broth
  • 1.5 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp ground sage
  • 1¼ tsp salt
  • ½ tsp pepper
  • a few pepitas to garnish, if desired
Instructions
  1. Heat oil over medium heat in a large, heavy soup pot or dutch oven. Add onion and saute until onion starts to soften, about 2 minutes.
  2. Add squash and apple. Stir well and cook until a few pieces of the squash start to turn golden brown, about 5 minutes, stirring often.
  3. Add a splash of broth to de-glaze the bottom of the pan, scraping up any brown bits. Add the remaining broth and all of the spices. Cover and simmer until squash is nice and tender, about 15 minutes.
  4. Add the cream cheese to the soup. Using an immersion blender, carefully blend the soup until it's nice and smooth and the cream cheese has melted. Adjust salt and pepper to taste. Enjoy!
Notes
Makes 8 servings of Butternut Squash Soup, (~ 1⅓ cup each) at 3 WW SmartPoints on all three WW plans.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
Nutrition Information
Serving size: ⅛ of the soup, ~ 1⅓ cup | Calories: 180 Fat: 6 Saturated fat: 2 Carbohydrates: 32 Sugar: 12.5 Fiber: 6 Protein: 3
Recipe by at https://rachelshealthyplate.com/butternut-squash-soup/