Butternut Squash Soup
This Butternut Squash Soup is rich, creamy, and velvety smooth with rich flavor, perfect for fall!
- 4 tablespoons light butter, I use Land O'Lakes
- 6 tablespoons chopped onion
- 6 cups peeled and cubed butternut squash
- 3 cups vegetable broth
- ½ teaspoon dried marjoram
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 4 oz 1/3 less fat cream cheese
- Pumpkin pie spice, sprinkled to taste (optional)
In a large pot, melt the butter over medium-low heat and add the onions. Saute onions for a few minutes until tender. Add the squash, broth, marjoram, pepper and cayenne and stir together. Cover the pot and bring the mixture to a boil. Turn the heat down to a simmer and simmer covered for 20 minutes or until the squash is tender.
When soup is done cooking, add the cream cheese and puree the soup completely, either by using an immersion blender directly in the pot or by pouring the soup in batches into a normal blender, until smooth. Sprinkle a bit of Pumpkin Pie Spice on each serving.
MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
4 per serving (P+ calculated using the recipe builder on weightwatchers.com)
155 calories, 20 g carbs, 5 g sugars, 8 g fat, 4 g saturated fat, 3 g protein, 3 g fiber (from myfitnesspal.com)
Source: my lovely and amazing Mom