I’ve tried very hard to expose my kids to a wide variety of foods – even the ones that I don’t personally like. As they’ve gotten older, I’ve tried branching out with my own diet as well. I will admit that a part of this “branch out” journey has been due to the fact that I attempt to follow a fairly WW (formerly Weight Watchers) friendly diet these days.
WW allows you to eat as much as you want (within reason, of course) of certain fruits, vegetables, and lean proteins. I’m always looking for ways to make those ‘leaner’ foods a larger part of my diet….because I am also all about a larger portion! I’d tried some other recipes with winter squash but just wasn’t too thrilled with them. Winter squashes tend to have a slightly sweeter flavor, which isn’t usually what I’m looking for as a meal. So, when you can’t find what you want, you make it, right? Hence this Savory Butternut Squash Soup that is more on the spicy side and totally hits the spot. ~Tracy
Ingredients:
1 large butternut squash
½ T. chili powder
½ T. paprika
½ t. red pepper flakes
¼ tsp. ground cumin
1 tsp. garlic salt
½ c. finely chopped yellow or white onion
½ c. finely chopped red bell pepper
2 ½ c. fat free chicken broth
¼ c. parmesan cheese
feta cheese for topping, if desired
1 large butternut squash
½ T. chili powder
½ T. paprika
½ t. red pepper flakes
¼ tsp. ground cumin
1 tsp. garlic salt
½ c. finely chopped yellow or white onion
½ c. finely chopped red bell pepper
2 ½ c. fat free chicken broth
¼ c. parmesan cheese
feta cheese for topping, if desired
Preheat oven to 400.
Split the butternut squash lengthwise and place open side down on a sheet pan that has been lined with parchment or sprayed.
Roast the squash for 45 – 60 minutes until fork tender. Baking time will vary by oven and depends upon the size of the squash. Allow your squash to cool to room temperature.
Remove the seeds and stringy area and discard. Scoop out the squash and puree until smooth. If you have an immersion blender they work great for this step. I use this one.
In a large sauce pan or soup pot, mix the pureed squash with all other ingredients except the feta cheese.
Saute on low for 30 min. Be careful to allow the soup mixture to boil as this could lead to scorching on the bottom.
Serve your soup topped with 2 T. crumbled feta cheese.
This soup makes approximately five 1-cup servings, but this may vary depending upon the size of your squash. The soup is one WW points per serving.
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Savory Butternut Squash Soup
November 19, 2019
Ingredients
Ingredients:
- 1 large butternut squash
- ½ T. chili powder
- ½ T. paprika
- ½ t. red pepper flakes
- ¼ tsp. ground cumin
- 1 tsp. garlic salt
- ½ c. finely chopped yellow or white onion
- ½ c. finely chopped red bell pepper
- 2 ½ c. fat free chicken broth
- ¼ c. parmesan cheese
- feta cheese for topping, if desired
Instructions
- Preheat oven to 400.
- Split the butternut squash lengthwise and place open side down on a sheet pan that has been lined with parchment or sprayed. Roast the squash for 45 – 60 minutes until fork tender. Baking time will vary by oven and depends upon the size of the squash.
- Allow your squash to cool to room temperature. Remove the seeds and stringy area and discard. Scoop out the squash and puree until smooth. If you have an immersion blender they work great for this step.
- In a large sauce pan or soup pot, mix the pureed squash with all other ingredients except the feta cheese.
- Saute on low for 30 min. Be careful to allow the soup mixture to boil as this could lead to scorching on the bottom.
- Serve your soup topped with 2T. crumbled feta cheese.
Notes
This soup makes approximately five 1-cup servings, but this may vary depending upon the size of your squash. The soup is only one WW points per serving.
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