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Roasted Garlic & Butternut Squash Soup
Libby with Lemony Thyme
Print Recipe
Pin Recipe
Cook Time
40
minutes
mins
Total Time
40
minutes
mins
Course
Soup
Servings
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
Preheat oven to 425 degrees.
Wrap garlic drizzled with 1 tsp. olive oil in foil and bake for 20-25 minutes.
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.
Bring to boil then reduce & simmer for 15 minutes. Then puree in batches in blender until smooth.
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.