1 Point Cozy Butternut Squash Soup

Soup is one of my favorite things to make because it's so easy. You can almost put anything you have in the fridge in a soup. Veggies, meats, pasta, rice, spices... the list goes on and on. But today we are sticking to the veggies with this cozy Butternut Squash soup. It's perfect on a cold night bundled up by the fire. Or when you just want to feel that hygge feeling.

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We used a whole butternut squash, but this soup would also work with frozen cubes. If you are using a whole butternut squash, just cut it in half, scoop out the seeds, place the open side face down in a dish with a little bit of water and pop in the microwave for about 10 minutes. Once the dish has cooled enough to handle, remove it from the microwave and scoop out the butternut squash flesh.

Casey likes to have a little chunk in her soup, while I would be very happy if the soup was completely puréed. I usually try to find a good balance in between. Not quite "baby food" status (as Casey calls it) but not full on chunks. We are like Goldilocks for soup!

Yield: 8 - 1 Cup ServingsAuthor: Hey Weight

Low Point Cozy Butternut Squash Soup

ingredients

• Olive Oil Spray
• 1/2 onion, diced
• 1 stalk celery, diced
• 1 carrot, diced
• 1 tsp. turmeric
• 1/2 tsp. ground sage
• 4 cups chicken broth
• 1 sweet potato, about 250 grams, peeled and diced
• 2 cups cooked butternut squash
• salt and pepper to taste

For Topping:

• non-fat plain greek yogurt
• pepitas

instructions

1. Heat a pot over medium-high heat. Spray with olive oil spray and add diced onions. Sauté for about 5 minutes.
2. Add diced celery and carrot to the pot and cook for another 5 minutes.
3. Add spices, diced sweet potato, and salt to the pot. Stir to coat everything in the spices.
4. Pour in the chicken broth and bring to a boil. Boil for 5-10 minutes, or until the sweet potatoes are fork tender.
5. Add the cooked butternut squash to the soup. Use an immersion blender to partially blend the soup. A stand blender could also work for this- just blend half the soup.
6. Garnish and serve!

NOTES:

1 WW FSP per 1 cup

You should try this recipe out- it may just be your next Fall/Winter staple. A 1 point filling soup this delicious is gold!

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