Creamy Butternut Squash Soup

The taste of autumn! It's unbelievable how easy this soup is to make and even more unbelievable how quickly it disappears! The unmistakable flavors of pumpkin, butternut squash, and apple cider really come through in this creamy bowl of sheer bliss!

Ingredients:

- 1 Butternut squash, peeled, seeded, and cubed

- 1 small onion, roughly chopped

- 2 Tbs olive oil

- 2 tsp. salt

- 1/2 tsp. black pepper

- 15 oz. can pure pumpkin

- 2 cups vegetable broth

- 1 1/2 cups apple cider

- 1 1/2 cups half and half

- 2 Tbs honey

- 1/4 tsp. curry powder

- 1/2 tsp. cinnamon

- Garnish Ideas: Pumpkin seeds, sunflower seeds, nuts, sour cream, mascarpone cheese, herbs or anything that sounds good to you.

Preheat oven to 450 degrees. Place squash and onion in a roaster pan. Drizzle with olive oil and sprinkle salt and pepper on top. Place in oven and bake for 20 minutes. Remove and allow to cool for 10 to 15 minutes. Puree squash mixture in a food processor. Scoop the squash puree into a large saucepan and add the rest of the ingredients (except the garnish). Bring to a low boil over medium heat. Garnish with your choice of toppings and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Autumn is a second spring when every leaf is a flower." - Albert Camus

Low-Point Pear Squash Soup

Pears and butternut squash, a tasty combination that makes this soup very flavorful, yet light and low point. At less than two points per serving, this guilt-free soup can be served before an entre' or as a main course.


Low-Point Pear Squash Soup
Ingredients:
- 20 oz. butternut squash (I bought already-chopped butternut squash)
- 12 oz. pear nectar
- 1 Tbs butter
- 1 cup Bartlett pear, chopped
- 1/3 cup onion, chopped fine
- 1 cup water
- 12 oz. vegetable broth
- 1/2 cup Half and Half
- 1 tsp. curry powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. cinnamon
In a large sauce pan, boil butternut squash until tender. Drain and mash. Set aside. In a large Dutch oven, heat butter and saute pears and onions until tender, over medium-high heat. Add squash to Dutch oven and then the rest of the ingredients. Cook over medium heat for 15 to 20 minutes (or until pears and onions are very tender). Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 7 (1-cup servings)
Serving size - 1 cup
Points per serving - 1.7

"Failure is only a temporary change in direction to set you straight for your next success." - Anonymous