Butternut Squash Soup

By á-31592

0 WW Smart Points

Ingredients

• 4 cup(s)vegetable broth
• 12 oz uncooked butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
• 1 ⁄2 large uncooked vidalia onion(s), cut into 2-inch cubes
• 1 ⁄2 small fresh apple(s), peeled and cut into to 2-inch cubes
• 1 ⁄4tsptable salt, or to taste
• 1 ⁄8tspblack pepper, or to taste
• 1 ⁄8tspground nutmeg, or to taste

Details

Adapted from weightwatchers.com

Preparation

Step 1

In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.


Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve. Yields about 3/4 cup per serving.