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Roasted Garlic & Butternut Squash Soup

One of my favorite soups is Roasted Garlic & Butternut Squash Soup.  Just the sound of it warms me and on a blustery day like today a nice big bowl full is in order.  This lightened up version is naturally very low in fat and high in fiber, making it a perfect go-to Weight Watcher recipe.

Roasted Garlic & Butternut Squash Soup
 
Cook time
Total time
 
Author:
Recipe type: soup
Serves: 6
Ingredients
  • 6 Garlic cloves
  • 1 tsp. olive oil
  • 1 med. Butternut Squash, diced
  • 1 med. Sweet Potato, diced
  • 1 med. Onion, diced
  • 2 Tbl. butter
  • 4 Cups Fat Free Chicken or Vegetable Broth
  • 1 tsp. Paprika
  • ½ tsp. Pepper
  • ¼ tsp. Salt
  • Pinch of nutmeg & cayenne pepper
  • dollop of Fat Free Greek Yogurt or Sour Cream
Instructions
  1. Preheat oven to 425 degrees.
  2. Wrap garlic drizzled with 1 tsp. olive oil in foil and bake for 20-25 minutes.
  3. Meanwhile, peel and dice butternut squash, sweet potato, and onion. Saute in 2 Tbl. butter until fork tender, 10 – 15 minutes. Add chicken broth, paprika, pepper, salt, pinch of nutmeg & cayenne pepper. Add roasted garlic.
  4. Bring to boil then reduce & simmer for 15 minutes. Then puree in batches in blender until smooth.
  5. Top with sour cream (we used FF Greek Yogurt) & cracked pepper.
Notes
This delicious and healthy soup is only 3 WW Pts+ per 1 cup serving.

 

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