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creamy butternut squash soup

(1 rating)
Recipe by
Pat DiMercurio
Saginaw, MI

I was trying to come up with a low calorie, high fiber soup that would fit in my Weight Watcher menus. I did attempt to figure out the Points Plus Value on another site but it didn't have all the ingredients I used. If someone has access to a site that has a wide range of ingredients with their nutrients listed, you might come up with a better Point Value than 4.

(1 rating)
yield 5 1 cup servings
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For creamy butternut squash soup

  • 1 md
    butternut squash
  • 1 lg
    sweet/tart apple
  • 1 md
  • 2 1/2 c
    vegetable broth, divided
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    smoked paprika
  • 1/2 tsp
    freshly ground pepper
  • 1 tsp
    freshly grated ginger root
  • 3/4 tsp
    garam masala (an indian spice blend)
  • 1 Tbsp
    agave nectar
  • 1/2 c
    whipped low fat cream cheese

How To Make creamy butternut squash soup

  • 1
    Heat oven to 350 degrees. Place halved and seeded butternut squash, halved and seeded apple, and halved and peeled onion on a baking sheet (with sides) and add enough water to pan to cover bottom. Bake for 3/4 to 1 hour till all are soft and cooked through.
  • 2
    Place 2 cups of vegetable broth in a large saucepan. Scoop the apple from its skin, quarter the onion, and scoop the squash and measure it to make 2 cups. Place these vegetables and fruit into the broth and bring to a simmer. Meanwhile add all the spices, salt and agave nectar to the pot.
  • 3
    With an immersion blender, puree the soup until smooth. Add the cream cheese and continue to simmer until cheese begins to soften. Again use the blender to bring the soup to a smooth consistency. Add a little more broth if the soup seems too thick. Serve in 1 cup portions. You may sprinkle the soup with a bit of chopped toasted nuts or toasted squash seeds.

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