Spiced Butternut Squash one pot Soup
0 weight watchers Points®
Serves 8
Thanks to iris for sharing her beautiful pics of this Weight watchers recipe
Butternut squash Fresh carrots and onion are in the mix, enhancing the color and adding flavor. The soup is seasoned with coriander, cumin, cinnamon, ginger, and garlic.
How to Choose butternut squash? choose ones that feel heavy for its size and don’t have any punctures or brown patches. The stem should be firm and deep brown, and if it’s intact, the squash will keep for longer. Avoid ones with green spots or streaks, which mean the squash hasn’t completely ripened.
Pureeing the soup gives it a deliciously smooth, velvety texture. If you prefer a thinner soup, stir in a little water.
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Spiced Butternut Squash one pot Soup
Ingredients
Coconut oil
¾ tsp
Onion
2 cup(s), chopped, diced
Carrots
3 cup(s), diced
Table salt
1 tsp
Minced ginger
1 Tbsp
Jarred minced garlic
1 tsp
Ground coriander
1 Tbsp
Ground cumin
2 tsp
Ground cinnamon
1 tsp
Cayenne pepper
1 pinch(es)
Raw butternut squash
8 cup(s), cubed
Fat free vegetable broth
4 cup(s),
Orange juice
1 Tbsp
Chives
2 Tbsp, chopped
Instructions
Heat oil in a large soup pot (or Dutch oven) over medium heat. Add onion, carrot, and salt; cook, stirring frequently, until vegetables are softened, 10 minutes.
Add ginger, garlic, coriander, cumin, cinnamon, and cayenne; cook, stirring constantly, 1 minute. Add squash and broth to pot; increase heat to high, and bring to a boil. Reduce heat to medium-low; simmer, uncovered, until squash is extremely soft, 30-35 minutes.
Puree soup in pot using an immersion blender (or puree in batches in a regular blender); stir in orange juice and garnish with chives.
Serving size: 1 cup
Spiced Butternut Squash one pot Soup
Ingredients
- Coconut oil
- ¾ tsp
- Onion
- 2 cup s, chopped, diced
- Carrots
- 3 cup s, diced
- Table salt
- 1 tsp
- Minced ginger
- 1 Tbsp
- Jarred minced garlic
- 1 tsp
- Ground coriander
- 1 Tbsp
- Ground cumin
- 2 tsp
- Ground cinnamon
- 1 tsp
- Cayenne pepper
- 1 pinch es
- Raw butternut squash
- 8 cup s, cubed
- Fat free vegetable broth
- 4 cup s,
- Orange juice
- 1 Tbsp
- Chives
- 2 Tbsp chopped
Instructions
- Heat oil in a large soup pot (or Dutch oven) over medium heat. Add onion, carrot, and salt; cook, stirring frequently, until vegetables are softened, 10 minutes.
- Add ginger, garlic, coriander, cumin, cinnamon, and cayenne; cook, stirring constantly, 1 minute. Add squash and broth to pot; increase heat to high, and bring to a boil. Reduce heat to medium-low; simmer, uncovered, until squash is extremely soft, 30-35 minutes.
- Puree soup in pot using an immersion blender (or puree in batches in a regular blender); stir in orange juice and garnish with chives.
Recipe Notes
0 weight watchers Points®
Serves 8
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