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Butternut Squash Soup

butternut squash soup Butternut Squash Soup

Butternut Squash Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 8

  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 garlic cloves, minced
  • 2 teaspoons minced, peeled, fresh ginger
  • 4 cups cubed butternut squash
  • 5 cups low sodium chicken broth
  • ½ cup dry white wine
  • 1 small cinnamon stick
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • ½ cup fat free evaporated milk
  • 2 teaspoons fresh lime juice

  1. Heat the oil in a large nonstick pot or dutch oven over medium heat.
  2. Add the onion, celery, and carrot.
  3. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
  4. Add the garlic and 1 teaspoon of the fresh ginger; cook until fragrant, about 30 seconds.
  5. Stir in the squash, broth, wine, cinnamon, nutmeg, salt, and pepper; bring to a boil.
  6. Reduce the heat and simmer, stirring occasionally, until the squash is soft enough to mash, about 30 minutes.
  7. Remove the pot from the heat and let cool for a few minutes.
  8. Puree mixture with a hand held blender.*
  9. Stir in evaporated milk, lime juice, and remaining 1 teaspoon of ginger; return to a simmer.
  10. *Alternatively, transfer mixture in batches to a blender and puree. Return soup to pot and continue.

WW Points = 2

Adapted from Weight Watchers Entertains Cookbook

imggrocerylist Butternut Squash Soup

Category: Soups & Stews
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