How to Make a 1/2 point Weight Watchers Butternut Squash and Carrot Soup

Nothing is quite as warming on a cold winter's day as a piping hot bowl of butternut squash and carrot soup. While zero point soups are delightful, they aren't as comforting as a rich, homemade bowl of soup. Making it really couldn't be easier with even basic kitchen know-how and it freezes well. This recipe provides two large portions. Even with a generous portion of low-fat creme fraiche, it weighs in on the Weight Watchers Plan at just 3 points - making it perfect if you're feeling peckish. Add a warmed crusty roll and this transforms into a filling but healthy winter supper.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Large saucepan
• Immersion blender
• Low-fat cooking spray
• 1 large butternut squash,peeled, deseeded and chopped
• 4 large carrots, peeled and chopped
• 1 white onion, peeled & chopped
• 2 pints chicken stock
• 1 tsp. cumin
• 2 bay leaves
• salt
• pepper
• 10 tsp. low fat creme fraiche
• Handblender
• Sieve

1. Spray the base of a large saucepan with low-fat cooking spray and heat on stovetop.

2. Add onions to pan and saute lightly over medium heat.

3. Add 2 pints of vegetable stock.

4. Add butternut squash and carrots, followed by cumin and bay leaves.

5. Remove saucepan from heat.

6. Carefully remove bay leaves from pan.

7. Using a hand blender, sieve or immersion blender, blitz the soup mix until smooth.

8. Add salt and pepper to taste.

9. If necessary - return to heat to warm through.

10. Add salt and pepper to taste.

11. Pour soup into serving bowls.

12. Spoon on creme fraiche.

13. Serve immediately.

Resources

• The Weight Watcher Blog