Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 10,500+ healthy, delicious recipes
Photo of Butternut Squash Soup by WW

Butternut Squash Soup

0
PersonalPoints™ per serving
Total Time
29 min
Prep
14 min
Cook
15 min
Serves
8
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)

Uncooked butternut squash

12 oz, peeled and cut into 1- to 1 1/2-inch cubes*

Uncooked vidalia onion(s)

½ large, cut into 2-inch cubes

Fresh apple(s)

½ small, peeled and cut into to 2-inch cubes

Table salt

¼ tsp, or to taste

Black pepper

⅛ tsp, or to taste

Ground nutmeg

⅛ tsp, or to taste

Instructions

  1. In a large stock pot, combine the broth, squash, onion and apple; cover the pot and bring to a boil over high heat. Uncover the pot and reduce the heat to low; gently simmer until the squash is very tender, about 10 minutes.
  2. Puree the soup in the pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with the salt, pepper and nutmeg; serve.
  3. Serving size: about 3/4 cup

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.

More recipes for you

More recipes for you