Butternut squash has a naturally, creamy consistency that blends into a thick and hearty soup without adding excess fat or cream.
Make it fun for kids by topping it with plain, unbuttered popcorn!
- 1 large butternut squash, (about 2 1/4 pounds), peeled and cubed
- 1 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 spring of rosemary, leaves removed, chopped
- Non-stick cooking spray
- 1 tablespoon butter
- 1 large leek, washed well and chopped (about 1 cup)
- 3 cups fat-free, chicken broth or low-sodium vegetable broth
- 1/2 cup sherry or dry white wine
- 6 fresh sage leaves, chopped
- 6 tablespoons low-fat sour cream
- Preheat oven to 400° F. In a large bowl, mix squash with rosemary, salt, and pepper. Line a large cook sheet with parchment paper or aluminum foil and coat with a thin layer of cooking spray. Spread out the squash and coat the top with another thin layer of cooking spray. Bake 45 to 50 minutes until it is fork tender (This step can be done the night before. Once the squash has cooled, store in the fridge overnight).
- In a large stockpot, heat the butter over medium heat and add the leeks. Continue to sauté the leeks, stirring occasionally until they become translucent, about 5to 6 minutes. Increase the heat to high and add the squash, broth, and sherry or wine. After the mixture comes to a boil, immediately reduce the heat to low and simmer 20 to 25 minutes until the squash begins to break apart. Blend until smooth with an immersion blender or in a food processor.
- Heat a small skillet over high heat. Coat with cooking spray and add the sage. Cook about 1 minute, stirring constantly, until the leaves turn dark green and become crispy. Garnish with sage and top with sour cream.
Nutritional Information Per Serving (1 1/2 cup): 172 calories, 5 g protein, 24 g carbohydrates, 6g fat 2 g saturated), 9 mg cholesterol, 2 g fiber, 257 mg sodium.
Weight Watchers® Points Plus: 4