PointsPlus Butternut Squash Soup Recipe


Nutrition

Cal/Serving: 23
Daily Value: 1%
Servings: 12

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Sugar-Conscious, Kidney-Friendly, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free
Fat0g0%
Saturated0g0%
Carbs6g2%
Fiber1g4%
Sugars2g0%
Protein0g1%
Sodium63mg3%
Calcium21mg2%
Magnesium13mg3%
Potassium132mg4%
Iron0mg2%
Zinc0mg1%
Phosphorus16mg2%
Vitamin A3017IU60%
Vitamin C7mg12%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg1%
Niacin (B3)0mg2%
Vitamin B60mg4%
Folic Acid (B9)12µg3%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K2µg2%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Butternut Squash
flickr/lchunt

Here’s a quick and easy way to make the most of healthy, sweet butternut squash. Serve alongside some warm, crusty bread for a light meal.

2.80769
Ratings104

INGREDIENTS

  • 4 cups vegetable broth
  • 12 ounces butternut squash, peeled and cut into 1- to 1 ½-inch cubes
  • 1/2 large Vidalia onion, cut into 2-inch cubes
  • 1/2 small apple, peeled and cut into 2-inch cubes
  • 1/4 teaspoon table salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon nutmeg

DIRECTIONS

In a large stockpot, combine the broth, squash, onion, and apple. Cover the pot with a lid and bring to a boil over high heat. Remove the lid and reduce heat to low. Gently simmer until the squash is very tender, about 10 minutes.

Purée the soup in the pot using an immersion blender, or purée in a regular blender in batches (be careful not to splatter hot liquid). Season with salt, pepper, and nutmeg. Serve.

Recipe Details

Click here to see more recipes from WeightWatchers.com

Servings: 12
Cuisine: American
Special Designations: Healthy

Notes and Substitutions:

PointsPlus value: 1

 

Click here to see more recipes from WeightWatchers.com  



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