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Photo of Roasted butternut squash soup by WW

Roasted butternut squash soup

0
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
12
Difficulty
Easy
Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.

Ingredients

Vegetable broth

4 cup(s)

Black pepper

⅛ tsp(s), or to taste

Butternut squash

12 oz

Vidalia onion

½ large, cut into 2-inch cubes

Apple

½ small, peeled and cut into to 2-inch

Table salt

¼ tsp(s), or to taste

Ground nutmeg

⅛ tsp(s), or to taste

Instructions

  1. In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
  2. Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.
  3. Yields about 1/2 cup per serving.

Notes

*You can purchase already peeled and cubed squash in the produce section of some supermarkets. You can also swap frozen, cubed squash for the fresh. Garnish with chopped mint.

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