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Yield: 8 - 1 Cup Servings
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
- Heat a pot over medium-high heat. Spray with olive oil spray and add diced onions. Sauté for about 5 minutes.
- Add diced celery and carrot to the pot and cook for another 5 minutes.
- Add spices, diced sweet potato, and salt to the pot. Stir to coat everything in the spices.
- Pour in the chicken broth and bring to a boil. Boil for 5-10 minutes, or until the sweet potatoes are fork tender.
- 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.
- Garnish and serve!
NOTES:
1 WW FSP per 1 cup
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