Skinny Butternut Squash Soup

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One of the only great things about saying goodbye to Summer and saying hello to Fall / Winter … is SOUP!  It’s so versatile and warms you up from the inside out.  I eat soup all year long, but I enjoy it most when the weather is cold.    I especially enjoy this Skinny Butternut Squash Soup, which is only
1 Weight Watchers Points Plus per bowl!


If you have never been to Skinnytaste.com, drop everything you’re doing and go there right now.  It’s a great site, filled with Weight Watchers friendly recipes, including this Skinny Butternut Squash Soup.

I’ve made quite a few recipes from Skinnytaste and have never been disappointed.  Gina’s recipes are flavourful, presentable and just plain delicious.  If you were to have guests over and made one of her recipes, no one would guess that it was a skinny recipe.  They are just THAT good!

Here’s what you’ll need to make this delicious Skinny Butternut Squash Soup …

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 Slice your butternut squash in half lengthwise and remove the seeds.  Cut into medium size cubes …

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In a large heavy pot, combine squash, carrots, onion and garlic …

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Add in the broth and bring it to a boil …

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Once the soup has come to a rolling boil, cover and simmer on low heat for about 40 minutes, until squash is tender …

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Using a blender, puree the soup …

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Add milk and adjust the salt and pepper to taste …

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Serve and enjoy …

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It’s also delicious topped with freshly grated Parmesan cheese or crackers …

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INGREDIENTS
** 1 Weight Watchers Points Plus per bowl

  • 1 butternut squash, about 2 cups cubed
  • 1 carrot, peeled
  • 1 small onion, chopped
  • 6 cups fat free chicken or vegetable broth
  • 2 garlic cloves, halved
  • 1/2 cup 1% milk
  • salt and freshly ground pepper


INSTRUCTIONS

  • Peel the squash and remove the seeds. Cut into medium size cubes.
  • In a large heavy pot, combine squash, carrots, onion, garlic, and broth and bring to a boil.
  • Cover and simmer on low heat for about 40 minutes, until squash is tender.
  • Using a blender, puree the soup.
  • Add milk and adjust the salt and pepper to taste.
  • Serve and enjoy with some freshly grated Parmesan cheese, crackers, or on its own.
    • TIP:  The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise.

I’m a bit of a soup nut, so expect to see more soup recipes from Sweets.Eats.Treats over these next few chilly months.  Until then, give this one a try and please let me know how it goes 🙂

~ Jackie

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3 thoughts on “Skinny Butternut Squash Soup

  1. Hi! This looks great! One challenge I find with butternut squash is removing the skin and chopping it into cubes. It is hard and kills my hands. To avoid this, I slice it vertically, scoop out the seeds, lay it flesh down on a lightly oiled baking sheet and roast it. Then It’s easy to get out of the skin and cut into cubes, and only really needs to cook in the broth long enough to saturate with flavor before pureeing.

    • Thanks for the tip, Bless My Heart!
      Here’s another way I’ve tackled this recently: Cut your butternut squash in half and place it on a microwave-safe plate, cut side down. Add a couple tablespoons of water to the plate and place in the microwave. Cook for 5 minute increments, until squash is tender (about 10-15 minutes). When the butternut squash is tender, remove from microwave and using a spoon, scoop out the flesh of the squash halves and utilize in your dish.

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