Butternut Squash Soup with Sage

The farmer’s market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. This soup is low in points and is very filling. A perfect autumn meal. Enjoy!

Butternut Squash Soup with Sage
Gina’s Weight Watcher Recipes
Servings: 6 • Serving Size: about 1 1/3 cups • Points +: 1 pt • Smart Points: 1
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.

* The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise.


Using a large spoon scrape out the seeds and strings.

Cut the squash in large chunks and place in a pot of boiling water for 10 minutes.

Drain and let the squash cool. The skin will come off easily with a pairing knife.