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Butternut Squash Soup with Sage

Weight Watchers Recipe
Greatest Hits, from Weight Watchers Publishing Group
4.5 Stars
Ratings (68)
4PointsPlus Value
Prep time: 8 min
Cook time: 30 min
Other time: 0 min
Serves: 4
Two of autumn’s best flavors, sweet winter squash and earthy sage, make this colorful soup a wonderful way to welcome the season.
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  • Recipe

  • Read All Reviews (54)

Ingredients

2 tsp olive oil   
  1 medium uncooked onion(s), chopped   
  2 pound(s) uncooked butternut squash, peeled, seeded, and coarsely chopped   
32 oz canned chicken broth, reduced-sodium   
2 Tbsp fresh sage, chopped   
  1/4 cup(s) fat free sour cream   
2 Tbsp fresh sage, chopped (optional)   
1 1/2 cup(s) water, or less   

Instructions

  • Heat a large nonstick saucepan. Swirl in the oil, then add the onion. Sauté until translucent, about 5 minutes. Add the squash, broth, and sage; bring to a boil. Reduce the heat and simmer, adding the water 1⁄2 cup at a time, until the squash is very soft, about 20 minutes. Remove from the heat and let cool 30 minutes.

  • Pour the mixture through a strainer; reserve the liquid. Transfer the squash mixture remaining in the strainer to a food processor; pulse to a very smooth puree. Add 1–1 1⁄2 cups of the strained liquid, 1⁄2 cup at a time, until the soup has a fluid but creamy consistency. (Refrigerate or freeze any leftover strained liquid for another use.)

  • Transfer the soup back to the saucepan and cook, stirring frequently, until just heated through. Garnish each serving with a tablespoon of the sour cream and a sprinkle of the additional sage, if using. Yields 1 cup per serving.

Notes

  • If you have any strained liquid leftover in Step 2, save it for flavoring soups and stews. It will last up to three days in the refrigerator or two months in the freezer.
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  • samtastic17
  • 4/21/2013 7:22:18 PM
  •   
  • 4 Stars
  • Read my reviews: (7)

Added zuchinni and cooked all veggies down in 2 tbs of bacon grease instead of olive oil. Using garlic flavored chicken broth adds a good flavor. If you saute all the veggies for long enough and slowly add the broth and use 1/4 cup of low fat milk you do not need the sour cream.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • doodlefritz
  • 3/21/2013 6:59:36 PM
  •   
  • 5 Stars
  • Read my reviews: (12)

Instead of sage I used allspice and pinch of ginger, then threw in some chinese 5-spice blend. May sound odd but we thot it delish I had prepared squash already in the freeze which made this an easy prep soup.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • kateener (christina)
  • 2/10/2013 8:12:51 AM
  •   
  • 5 Stars
  • Read my reviews: (10)

The first time I made this soup, it tasted a little off. My husband is a chef and he suggested to replace chicken stock with veggie stock and omit the sage. Instead of adding the sour cream as a garnish, I poured 1/4 cup fat free half and half during the final blend. The soup came out creamy and frothy. Almost as good as my husband's but without the heavy cream. Love having homemade soup on hand for a quick hot lunch during the cold weather.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • cisco999
  • 1/13/2013 11:11:47 PM
  •   
  • 5 Stars
  • Read my reviews: (3)

This soup is delicious and warmed us up on this chilly evening. Like other posters, I also put all the ingredients in a pot and used the immersion blender. So much easier and safer than straining and blending. I also find peeling butternut squash a pain, so I cut it in half and baked it at 400 degrees for about 40 minutes, and then scooped out the squash into the pot. I really like sage so I fried a few leaves in olive oil for a few minutes and put on top with the sour cream.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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