It’s tradition in our house to have breakfast in bed and the dinner of your choice on your birthday. My daughter turned 17 on Tuesday and requested butternut squash soup and biscuits. I’ve never been happy with the recipe I’ve used in the past. It just lacked flavor.
I found this recipe on Realsimple.com and after making it, realized that the simple act of roasting the squash before putting it into the broth made all the difference. It was delicious, super low in Points, and made the birthday girl very happy!
Butternut Squash and Sage Soup
- 6 cups cubed butternut squash
- 2 Tablespoons olive oil
- 3 teaspoons salt
- pinch of freshly ground black pepper
- 1 Tablespoon unsalted butter
- 1 1/2 cups diced onion
- 3 stalks of celery, chopped (about 1 1/2 cups)
- 6 fresh sage leaves, chopped
- 6 cups vegetable broth
Preheat oven to 400° F. In a large bowl, toss the squash with 1 tablespoons of the olive oil, 2 teaspoons of the salt, and the pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.
In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, about 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using an immersion blender, process until smooth.
Makes 10 cups.
Recipe adapted from Realsimple.com.
Using the Weight Watchers Recipe Builder, each 1 2/3 cup serving has 3 PointsPlus.