It’s feeling like winter! A time for snuggling by a fire, an extra blanket on the bed, and cozy slippers around the house. It’s also time for warm comfort food like soups and stews. Utilize the winter harvest and try this healthy Butternut Squash Soup with Sage from SkinnyTaste.com.
This winter squash is high in dietary fiber, potassium, and vitamin B6, which are great for healthy heart function and nervous system as well as bone health. Such a pretty color to add to the table too, and that’s not just for looks. The high beta-carotene levels in butternut squash get turned into vitamin A in the body. Studies have shown that vitamin A may aid in averting breast cancer and macular degeneration. It’s also great for lung development in prenatal babies. Scientists are also looking into the anti-inflammatory properties of butternut squash, making it something to stalk up on. This squash can keep for months in a cool dry place.
Packed with health, this gourd makes a great soup for a warm appetizer, a pick-me-up lunch or a feel-better treat for a neighbor with the flu. Spread the warmth and share!
Gina’s Weight Watcher Recipes
Servings: 6 • Serving Size: about 1 1/3 cups • Old Points: 1 pt • Points+: 1 pt
Calories: 56.2 • Fat: 0.3 g • Protein: 2.6 g • Carb: 11.4 g • Fiber: 2.6 g
• 1 butternut squash, about 2 cups cubed
• 1 carrot, peeled
• 1 small onion, chopped
• 1 celery rib, chopped
• 6 cups fat free chicken or vegetable broth
• 2 garlic cloves, halved
• 4 sage leaves
• 1/2 cup 1% milk
• salt and freshly ground pepper
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.