Saturday, January 7, 2012

Butternut Squash & Sweet Potato Soup

Blame Charles Barkley. I'm back on Weight Watchers.  They have revamped their program.  I've decided to give this new, revamped program a try instead of going back to the program two changes ago.  Does that make sense?

In any event, I remembered some of my favorite WW recipes and since I'm leaving Illinois in the morning, I decided to use up some of the stuff in the house.  Try it.  Quick, light and refreshing.

1 butternut squash
1/2 sweet potato
1/2 cup carrots, peeled (optional)
1 granny smith apple, peeled, cored and quartered (optional)
32 oz. Organic vegetable broth
salt and pepper to taste

If you have an immersion blender, this recipe is so simple you'll feel guilty.  Peel and quarter the squash, potato, carrot, and apple if you used them.  Boil in the vegetable broth until soft about 20 minutes.  Use your immersion blender to puree the vegetables and salt and pepper to taste.  If you don't have an immersion blender, blend it in a regular blender.

Makes about 6 servings.
Weight Watchers PointsPlus: 1 per serving (2 if you include the apple)

Follow Me on Pinterest

1 comment:

  1. That looks really good. I'm just not a butternut squash fan. It tastes too much like pumpkin to me and I'm stuck on the idea that pumpkin is a "sweet food", not savory. Never know, I might give it a try. There are many things over the last several years that I've tried and would have never thought I liked. Love reading all your recipes!!


Comments welcome. Feedback on recipes appreciated.