Roasted butternut squash soup

Makes 12 servings each is half a cup and zero points!

Thank you Allison Swick-Duttine for sharing your incredible recipes with us!

Nice and simple: a puree of squash and apples. Serve hot, chilled or at room temperature.


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
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

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.
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.
Yields about 1/2 cup per serving.

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