Creamy Butternut Squash Soup
Servings 10
Calories 144kcal
Ingredients
- 1 3 pound butternut squash, peeled, seeded, cubed, about 12 cups
- 2 tablespoons extra virgin olive oil
- 1 garlic clove minced
- 1 cup chopped onion
- 3 cups chicken broth low sodium or vegetable broth
- 3 cups water
- ½ teaspoon marjoram
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- 1 tablespoon butter
Instructions
- In a dutch oven or large pot, heat oil and cook garlic and onion until translucent.
- Add squash and broth and water to pot.
- Bring to a boil and simmer until squash is tender 15-20 minutes.
- Remove squash with a slotted spoon and puree in blender.
- Return squash to dutch oven, add seasonings and butter.
- Serve topped with sour cream and toasted pumpkin seeds.
Notes
Weight Watchers PointsPlus: 4*
Nutrition
Serving: 1g | Calories: 144kcal | Carbohydrates: 28.1g | Protein: 3g | Fat: 4.2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 620mg | Fiber: 0.2g | Sugar: 1.1g