Butternut Squash soup (Jodi's WW recipe)

By á-51

Ingredients

• 2 tsp unsalted butter
• 1 1/2 cups chopped raw onions
• 1 1/2 tsp salt or to taste
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• 4 lb uncooked butternut squash cubed, about 10 cups
• 4 cups reduced sodium chicken broth (or regular)
• 3 tbs plain low fat Greek yogurt
• 1 tbs packed light brown sugar
• 2 tsp chopped fresh sage
• 1/4 tsp black pepper

Preparation

Step 1

Heat butter in a large non-stick soup pot over medium heat
Add onion and salt, cook stirring occasionally until onion is soft, about 5-7 minutes.
Add garlic, nutmeg and cayenne, stir and cook 1 minute
Add squash and broth, bring to a boil over high heat. Reduce to low heat and simmer uncovered until squash is soft, about 30 minutes.
Stir in yogurt and brown sugar
Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches)
Serve garnished with fresh sage and black pepper.