This Butternut Squash Soup is rich, creamy, and velvety smooth with rich flavor, perfect for fall!
Yield: 6(1 cup) servings
Ingredients
4tablespoonslight butter, I use Land O'Lakes
6tablespoonschopped onion
6cupspeeled and cubed butternut squash
3cupsvegetable broth
½teaspoondried marjoram
¼teaspoonblack pepper
1/8teaspooncayenne pepper
4oz1/3 less fat cream cheese
Pumpkin pie spice, sprinkled to taste (optional)
Instructions
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.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!Nutrition Information:155 calories, 20 g carbs, 5 g sugars, 8 g fat, 4 g saturated fat, 3 g protein, 3 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPointsWeight Watchers Points Plus: 4 per serving (P+ calculated using the recipe builder on weightwatchers.com)Source: my lovely and amazing Mom
Author: Emily Bites
Course: Soup
Cuisine: American
Keyword: Autumn Recipes, Fall Soups, Weight Watchers, WW Recipes