Butternut Squash Soup

This was so delicious and easy enough for a weekday meal. The soup is nice and thick; the Canadian bacon and broth keep the calories and fat down while maintaining a delicious flavor. The original recipe said "makes 4 servings" but I had more like 8 servings - about 3 quarts. It could be that I used a bigger squash then the 2 pound one required; I didn't weigh it. Also the original recipe called for 4 teaspoons of minced fresh sage and black pepper as the only spices; I changed that up for our tastes but you could try it either way.


One 2-2 1/2 pound butternut squash, peeled, seeded and coarsely chopped
4 teaspoons olive oil
1 onion, chopped
2 oz. Canadian bacon, diced
3 cups low-sodium chicken broth
1/2 tsp garlic powder (or use 1-2 cloves fresh garlic)
1/8 tsp cardamom
1/4 tsp pumpkin pie spice
1/2 tsp kosher salt or to taste
1/4 tsp freshly ground pepper to taste

1. Place peeled, chopped squash in a vegetable steamer until tender, or put in a microwavable bowl with 1/2 cup water, cover, and microwave on high for 10 minutes.

2. Meanwhile, heat oil in a Dutch oven over medium-high heat and saute onion and bacon until light golden, about 5 minutes; add seasonings to the pan and stir while cooking.

3. When the squash is cooked, add it and the broth to the pan; bring to a boil. Reduce the heat and simmer, covered, until the squash is very soft, 10-15 minutes.

4. Transfer the squash mixture to a blender or food processor; puree. Work in batches if needed. Return to saucepan and serve hot.

Great with crusty bread and a green salad.

Per serving: 185 calories, 7 g fat, 5 g fiber. Weight Watchers POINTS = 3.