Appetizers / Soups / Salads

WW Butternut Squash Soup w/Sage is for Lunch.

WW Butternut Squash Soup w/Sage takes several minutes to prepare.

WW Butternut Squash Soup w/Sage takes several minutes to cook.

WW Butternut Squash Soup w/Sage makes 6 servings.

The ingredients for WW Butternut Squash Soup w/Sage are:

Butternut Squash, 4 cup, cubes (remove)
Carrots, raw, 1 large (7-1/4" to 8-1/2" long) (remove)
Onions, raw, 1 small (remove)
Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)
Chicken Broth, 6 cup (8 fl oz) (remove)
Garlic, 2 clove (remove)
Milk, 1%, .5 cup (remove)
4 sage leaves

Here is how you make WW Butternut Squash Soup w/Sage:

Peel the squash and remove the seeds. Cut into medium size cubes.*In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.Discard the sage and using an immersion blender, puree the soup. Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated parmesan cheese.* The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise. Using a large spoon scrape out the seeds and strings. Cut the squash in large chunks and place in a pot of boiling water for 10 minutes. Drain and let the squash cool. The skin will come off easily with a pairing knife.Number of Servings: 6Recipe submitted by SparkPeople user EGARGIE.

The nutritional information for WW Butternut Squash Soup w/Sage is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 85.1

• Total Fat: 0.9 g
• Cholesterol: 6.0 mg
• Sodium: 989.4 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 4.7 g
• Protein: 3.2 g