Weight Watchers Recipes Butternut Squash Soup
Remove the squash and carrot from the oven and reduce heat to 350f.
Weight watchers recipes butternut squash soup - Reduce heat and allow to simmer for 15 minutes or until the squash is soft enough to crush with the back of a spoon. Gently simmer until squash is very tender about 10 minutes. In a large stock pot combine broth squash onion and apple.
Cover pot and bring to a boil over high heat. Roast for 25 minutes then toss well and roast for another 20 minutes until the butternut cubes are dark golden and soft. Gently simmer until squash is very tender about 10 minutes.
Put the roasted butternut squash in a blender and add 700ml vegetable stock. A ridiculously tasty and nutritious zeropoint butternut squash soup recipe that is suitable for all the family and uses minimal ingredients. Butternut squash is the star of the show here after being roasted the squash is then pureed and flavoured with curry powder and fresh rosemary then seasoned with a little salt and pepper at the end.
Perfect for batch cooking for an easy weight watchers lunch any day of the week. Preheat the oven to 200 c fan 180 c gas mark 6. Cover pot and bring to a boil over high heat uncover pot and reduce heat to low.
Add the vegetable stock and let the soup come to a gentle boil. 1 8 tsp ground nutmeg or to taste. 1 8 tsp black pepper or to taste.
Uncover pot and reduce heat to low. In a large stock pot combine broth squash onion and apple. Puree soup in pot using an immersion blender or puree in a regular blender in batches careful not to splatter hot liquid.
Mist with cooking spray and season to taste. It is 1 smartpoint per bowl on the green plan.
