Wednesday, September 22, 2010

Healthy Butternut Squash Soup

This soup tasted rich, but it was very low in fat and calories! I even put it through weight watchers "recipe builder" and found out it was only 3 points per serving. And it was super tasty and filling. Another 5 star meal, I'm on a roll!

Butternut Squash Soup
Recipe adapted from
Food Network


3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
1 14.5 oz can petite diced tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced
4 cups low-sodium chicken broth, or vegetable broth for vegetarian version
1/2 cup fat free plain Greek yogurt
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan


Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes. Add the squash and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly.

Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in yogurt and vinegar. Serve the soup in warm bowls with a touch of Parmesan cheese if desired.



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