Hey Food Finders!

Welcome to WEEK 2 of Souper Saturdays!

Fall is officially here! That means Squash Season: butternut, pumpkin, and acorn to name just a few. They are so creamy and delicious and can be made in so many different ways. One of my favorite easy ways to utilize this seasonal ingredient is making Butternut Squash & Apple Soup! It’s like Fall in a Bowl!

This creamy, colorful, sweet, and savory soup clocks in at ZERO SMART POINTS! Every ingredient is a zero point food so you can enjoy til your heart’s content without guilt.

The Facts

Recipe makes 5 Servings

1 Serving = 1 cup

0 SP and 70 Calories

Ingredients

1 lb. butternut squash, peeled and cubed (I often buy it already peeled and cubed. It’s SO much easier!)

1 sweet onion, chopped

1 apple, chopped

4 cups fat free chicken broth

¼ tsp salt

⅛ tsp pepper

Optional Garnishes: Fresh rosemary, fresh thyme, a drizzle of Greek yogurt, or a sprinkle of squash seeds (adjust points).

Note: Any type of winter squash is okay to use if you don’t have butternut.

Directions

Using a heavy stock pot, combine chicken broth, squash, onions, and apples. Bring to a boil and then simmer for 15-20 minutes or until all the vegetables are very soft.

Using your immersion blender, blend the soup until the texture is very smooth and silky. You can use a regular blender, but be careful because the liquid is very hot! If the soup is very thick, you can add more chicken broth until you get the consistency you’d like. When it is blended thoroughly, stir in your spices to taste. You can always add more if you’d like. Add an optional garnish if you desire.

Enjoy!

Print Recipe

Want More Soup!?

Check out all 8 of our 8 week Souper Saturday Recipes!

Week 1: Creamy Cheesy Cauliflower Soup

Week 2: Butternut Squash and Apple Soup

Week 3: Split Pea and Ham Soup

Week 4: Cheesy Cheddar Bacon and Broccoli Soup

Week 5: Yankee Bean and Bacon Soup

Week 6: Autumn Apple Pumpkin Chili

Week 7: Black Bean Powerhouse Soup

Week 8: Pasta Fagioli Soup

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