Winter Squash Soup (Nov/Dec WW Magazine)
Prep 25 min
Cook 40 min
Serves 8
Make Ahead 3 days
1 tsp extra-virgin olive oil
1 onion, chopped
1 celery stalk, chopped
1 garlic clove, minced
2 tsp chopped fresh rosemary
1/2 tsp salt
1/8 tsp black pepper
2 (16 oz) packages peeled cut-up butternut squash, cut up into 1-inch chunks
1 (32 ox) carton low-sodium chicken broth
2 Tbsp grated Parmesan cheese
1. Heat oil in Dutch oven over medium-low heat. Add onion, celery, garlic, 1 tsp rosemary, salt and pepper; cook, stirring, until vegetables are softened, 10 minutes. Add squash and broth; bring to boil. Reduce heat and simmer until squash is fork-tender, about 20 minutes.
2. Stir remaining 1 tsp rosemary into squash mixture. Puree mixture in batches in blender, returning each batch to pot.
3. If making ahead, let soup cool completely. Transfer to large microwaveable bowl. Cover with plastic wrap and chill up to 3 days. To serve, turn back on section of plastic wrap to vent. Microwave on High until hot, 5-6 minutes, stirring once halfway through microwaving time.
4. Before serving, stir in cheese.
Per Serving (scant 1 cup)
77 cal
2 g fat
1 g sat fat
0 g trans fat
1 mg chol
218 mg sod
13 g carb
2 g fib
4 g prot
72 mg calc
Points Value: 1
Notes: I didn’t have celery, but the soup still turned out great! The original recipe calls for toasted pumpkin seeds, but I cut those out as well to keep the points down. The soup was really filling! I froze the leftovers in small Tupperware containers to take to work for lunches.
Sorry the picture isn’t better. I know it looks a bit like baby food, but I swear it tastes yummy!
