• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 144 kcal
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
1/2 teaspoon marjoram
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 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.
Recipe Notes

Weight Watchers PointsPlus: 4*

Nutrition Facts
Creamy Butternut Squash Soup
Amount Per Serving (1 g)
Calories 144
Calories from Fat 38
% Daily Value*
Fat 4.2g
6%
Saturated Fat 1g
6%
Cholesterol 3mg
1%
Sodium 620mg
27%
Carbohydrates 28.1g
9%
Fiber 0.2g
1%
Sugar 1.1g
1%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.