8/31/2023 0 Comments Easy buttercup squash soup![]() Put the pieces together to form the perfect Fall sandwich.If you’re using the pristine-looking leeks from the supermarket, don’t be deceived: minute particles of sandy grit can lurk beneath the tightly clustered layers – so begin by trimming off the roots plus most of the very green part and the tough outer layers. Add the turkey, cheese, and sliced apple to the other piece of bread. Add a handful of arugula to one piece of bread. Spread this mixture on both pieces of toasted bread. Combine the honey mustard with the light mayo to form the spread for the sandwich. Stats will vary based on specific ingredients used. If you use the exact ingredients noted here, this sandwich is approximately 330 calories, and 5 WW points (green plan), 4 WW points (blue and purple plans). 1 slice of Sargento ultra thin cheddar slice.5 ounces of Boars Head cracked peppermill turkey.My affiliate code is STEPH for 10% off on their website.It is the best low calorie bread I have found out there!.You can have 2 slices of this bread for 60 calories or 1 WW point.I have been using this bread from Royo.2 slices of low-calorie whole grain bread.For my turkey sandwich, I used the following ingredients: My favorite way to eat this soup is with a classic fall-inspired turkey sandwich on the side. The sour cream swirled throughout the soup adds the perfect amount of creaminess and the pistachios add a nice crunch. I used whole milk, but any milk can be used. To make the drizzle, just combine the sour cream and milk. Blend until smooth and creamy and then you are done! So simple and fast, yet so delicious. If you do use a regular blender, be sure to blend in batches so nothing overfills. An immersion blender is definitely a great tool to have in the kitchen and for this recipe, but a regular blender will still work just fine too. To blend, you can use either an immersion blender or a regular blender. Cook for 30 minutes or until the vegetables are fork tender and soft. Wait for the liquid to come to a boil and then cover the pot and reduce to medium-low heat. Add the cubed butternut squash, diced apple, reduced sodium chicken broth, and all of the spices. Once the onion is cooked, add the garlic and cook until fragrant, around one minute. Add olive oil spray and the diced onion to a stock pot or Dutch oven, and allow to cook for 5 minutes or until tender and translucent. You will need 8 cups of butternut squash, which is equivalent to one extra large squash. Feel free to buy the pre-cut cubed butternut squash from your supermarket to save some time. How to make this healthy butternut squash soup How to make the soupīegin by dicing the onion, mincing the garlic, and cutting the butternut squash into cubes. The toppings are totally optional, but add a great flavor: I used a Gala apple, but you can use any other sweet apple you like or already have.Here is the list of ingredients you will need to make this recipe: What you’ll need to make this Healthy Butternut Squash Soup Not a fan of pistachios? Add any other nut (walnuts would be great) or pumpkin seeds for that crunch factor! You can use Greek yogurt as the drizzle instead of sour cream and milk. Add more or less broth too adjust the consistency. There are so many ways you can personalize this soup to your liking. I personally like to pair it with a turkey sandwich and I find it keeps me so full throughout the day and compliments each other really nicely for a tasty lunch (see below for details on my delicious Fall-inspired turkey sandwich). It reheats so well throughout the week and pairs perfectly with a salad or sandwich. If you are looking for something new and fun for meal prep this is definitely a great idea. I topped it with a sour cream drizzle and pistachios, but the choices are endless. Only 148 calories and 0 points per serving on its own, or 2 points per serving (including toppings), which leaves plenty of room for fun toppings or a side dish. The macros and weight watcher points of this soup are unbelievable. It keeps you warm while providing the most comforting flavors from the mix of hearty butternut squash, sweet apple, and the punch of flavor from the spices. ![]() ![]() This truly is the best soup to make on a chilly fall day. I pair this soup with a delicious Fall-inspired turkey, cheddar, and apple sandwich (recipe also included here).Īll About this Healthy Butternut Squash Soup Packed with the flavors of fall and made with all real and simple ingredients, if you are looking for an easy and delicious comfort meal, this is definitely it! My favorite way to serve this hearty, sweet and savory soup is as a Healthy You-Pick-2 Combo. This Healthy Butternut Squash Soup is a fall favorite for my family. ![]()
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