Butternut Squash Soup

By LoisD

1 WW point per 1/2 cup

Ingredients

• 4 cups vegetable broth
• 12 ounce butternut squash, peeled and cut into cubes (2")-can purchase already peeled and cubed and/or use frozen cubes
• 1/2 large vidalia onion cut into cubes (2")
• 1/2 small apple peeled and cut into cubes (2")
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp nutmeg

Details

Servings 12

Preparation

Step 1

In large stock pot, combine broth, squash, onion and apple
Cover pot and bring to a boil over high heat
Uncover and reduce to low, simmer until squash is very tender

Puree soup in blender

Season with salt, pepper and nutmeg