Creamy Butternut Squash Soup
2 Servings, 7SP per Serving
1 Tbsp Vegetable Oil
1 lb. Butternut Squash – Cut into 1-in. pieces
1 Small Onion
1 Tbsp packed brown sugar
1/4 Tsp sage
2 Cups Chicken Broth
2 Tbsp Half-and-Half
1 Tbsp parsley
Salt & Pepper
- Heat the oil and add squash, onion, and sugar. Cook until the vegetables are softened and lightly browned. This will take approximately 10 minutes. Stir in garlic and sage and cook for approximately one more minute.
- Stir in broth and simmer for approximately 20 minutes until the squash is tender.
- Process the soup in a blender or use an immersion blender until smooth.
- Put the soup back into a sauce pan and add the half-and-half and simmer. Stir in parsley and season with salt and pepper to taste.
This delicious recipe is easy to make and only 7SP! What better way to have lunch or dinner than with a light creamy soup? This recipe is delicious and easy to adjust. If the consistency is not quite what you expect you can add more broth as needed. You can also add a little more sugar for additional sweetness.