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Butternut Squash Soup


Here's a rich tasting butternut squash soup that doesn't pack a caloric punch. Despite its creamy texture, there's no cream in this soup. It's a simple combination of roasted squash, onions, garlic and spices that's low in fat, calories and WW Points.


Roasting the squash concentrates its flavors. A splash of rice vinegar balances its sweetness. Your squash's natural sugars may be sweet enough, but if not you can add honey or dark brown sugar to taste.


Cutting up a butternut squash needn't be difficult. I first cut my squash crosswise into three sections that could be more easily halved lengthwise, per the photo below.


1 medium butternut squash, (2 1/4 to 2 1/2 lbs.), halved lengthwise and seeded

1 Tbsp. olive oil

Salt

1 medium onion, thinly sliced

4 garlic cloves, smashed & peeled

1/2 tsp. ground ginger

1/4 tsp. ground black pepper

1/4 tsp. cinnamon

1/8 tsp. nutmeg

4 cups vegetable stock

1 Tbsp. rice vinegar

1 Tbsp. honey or dark brown sugar (optional)


Preheat oven to 425 degrees F.


Brush the squash with olive oil and season with salt. Place the squash cut side up on a baking sheet and cover tightly with foil. Bake until the flesh is tender and a knife can be inserted easily, about 50 minutes. Set aside to cool slightly.


In a large Dutch oven, heat the 1 Tbsp. olive oil over medium heat. Add the onion and garlic and cook, stirring frequently, until softened and just beginning to brown around the edges, about 8 minutes. Scoop out the cooked squash with a spoon and add to the pot. Add the ginger, black pepper, cinnamon and nutmeg and stir until fragrant, about 30 seconds. Add the vegetable stock, stir and bring to a boil. Reduce heat to maintain a simmer and simmer uncovered for 10 minutes, stirring occasionally.


Using an immersion blender or a standard blender, puree the soup until smooth. Return the soup to the pot and add the rice vinegar. Taste and add honey or brown sugar if you'd like the soup sweeter, and add more salt if you'd like.


May be refrigerated for up to 3 days or frozen for up to 1 month.


Serves 4



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