Roasted Garlic & Butternut Squash Soup {Weight Watchers}

One of my favorite soups is Roasted Garlic & Butternut Squash Soup.  Just the sound of it warms me and on a blustery day like today a nice big bowl full is in order.  This lightened up version is naturally very low in fat and high in fiber, making it a perfect go-to Weight Watcher recipe.

Roasted Garlic & Butternut Squash Soup

Libby with Lemony Thyme

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Cook Time 40 minutes mins

Total Time 40 minutes mins

Course Soup

Servings 6

Ingredients

  

• 6 Garlic cloves
• 1 tsp. olive oil
• 1 med. Butternut Squash diced
• 1 med. Sweet Potato diced
• 1 med. Onion diced
• 2 Tbl. butter
• 4 Cups Fat Free Chicken or Vegetable Broth
• 1 tsp. Paprika
• ½ tsp. Pepper
• ¼ tsp. Salt
• Pinch of nutmeg & cayenne pepper
• dollop of Fat Free Greek Yogurt or Sour Cream

Instructions

 

• Preheat oven to 425 degrees.
• Wrap garlic drizzled with 1 tsp. olive oil in foil and bake for 20-25 minutes.
• Meanwhile, peel and dice butternut squash, sweet potato, and onion. Saute in 2 Tbl. butter until fork tender, 10 – 15 minutes. Add chicken broth, paprika, pepper, salt, pinch of nutmeg & cayenne pepper. Add roasted garlic.
• Bring to boil then reduce & simmer for 15 minutes. Then puree in batches in blender until smooth.
• Top with sour cream (we used FF Greek Yogurt) & cracked pepper.

Notes

This delicious and healthy soup is only 3 WW Pts+ per 1 cup serving.