Smoky butternut squash soup
Ingredients
- 16 ounces butternut squash roasted
- 3 ounces potatoes (omit for paleo, or sub parsnips or sweet potato)
- 2 cups vegetable stock (low-sodium)
- 1 tsp smoked paprika
- 1/4 tsp cumin (dried)
- 1/4 tsp liquid smoke
- 1/8 tsp chipotle powder
- 8 sage leaves (fresh)
- 1/2 cup pumpkin seeds pepitas, raw, unsalted
Instructions
- Preheat the oven to 400F/180C/gas mark 6.
- Roast the butternut squash: cut off each end, slice lengthwise. Scoop out the seeds with a grapefruit spoon. Spray or brush cut sides with oil. Place cut side down on a rimmed baking sheet.
- Bake for 45 minutes or until soft and tender.
- Scoop out the flesh from the skin.
- Wash the potato and cut up into small cubes. Put in a microwave-safe container with filtered water and 1 t. salt. Cook until fork-tender. Drain. [You can also roast the whole potato in the same pan as the squash.]
- Combine all the ingredients except the sage and the pepitas in a blender and blend until smooth.
- Toast the pepitas in a dry skillet until toasted.
- Lightly spray the skillet, then add the sage leaves and lightly fry on each side until crispy.
- Top the soup with crispy sage leaves and the toasted pepitas right before serving.
Notes
Per serving:
- 225 calories
- 12 g fat
- 0 g cholesterol
- 79 mg sodium
- 502 mg potassium
- 21 g carbohydrate
- 4 g fiber
- 4 g sugars
- 11 g protein
- 6 Weight Watchers Points Plus