Roasted Butternut Squash Soup Directions
- In a large stockpot, combine vegetable broth, butternut squash, onion, and apple.
- Cover the pot and bring to a boil over high heat, then uncover and reduce heat to low.
- Simmer gently until the squash is very tender, about 10 minutes.
- Puree the soup directly in the pot using an immersion blender until smooth (or transfer carefully to a regular blender and puree in batches).
- Season the soup with salt, pepper, and nutmeg to taste before serving.
WW Points Calculation:
- Vegetable broth (4 cups): 0 points
- Black pepper (1/8 tsp): 0 points
- Butternut squash (12 oz): 0 points
- Vidalia onion (1/2 large): 0 points
- Apple (1/2 small): 0 points
- Table salt (1/4 tsp): 0 points
- Ground nutmeg (1/8 tsp): 0 points
Total Points: 0 points
Servings: 4
Per Serving: 0 points
Nutrition Information (per serving):
- Calories: 35
- Fat: 0g
- Protein: 1g
- Carbohydrates: 8g
- Sugar: 4g
- Sodium: 235mg
I'm waiting for your comments! Enjoy!
