WW inspired Butternut Squash Soup
- Number of Servings: 7
Ingredients
Butternut Squash, 5 cup, cubes bouillon cubes and granules, low sodium, dry, 2 cubes (or one large cube that makes 2 servings) Can use veggie stock instead of the water to make this vegetarian * Water, tap, 5 cup (8 fl oz) * Apples, fresh, 1 medium peeled and chopped * Onions, raw, .5 small * *Pumpkin Pie spice, 1 tsp * Salt, 1 dash * Pepper, black, 1 tbsp
Makes 7 1.5 cup servings. Put all ingredients in slow cooker on high. When the squash is very soft, puree the soup with an immersion blender. Season to taste. If the soup is too thin, cook it for a while with the lid off so the soup can reduce. Until you have a feel for how long your slow cooker will take to cook this soup, I would recommend on doing it when you are home and can check on it. If you prefer a thicker soup, you may want to start with less water.
Number of Servings: 7
Recipe submitted by SparkPeople user EADAVENP.
Number of Servings: 7
Recipe submitted by SparkPeople user EADAVENP.
Nutritional Info Amount Per Serving
- Calories: 78.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 385.3 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 0.9 g
- Protein: 1.5 g
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