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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A delicious soup using winter vegetables.3 WW points per serving Ingredients:
1 1/2 teaspoons olive oil |
1 cup chopped onion |
4 cups peeled and cubed butternut squash |
1 medium sweet potato, peeled and cubed |
1 cup frozen corn kernel |
1 1/2 cups chicken broth, diluted with 1 1 /2 cups water |
2 tablespoons minced fresh ginger |
1 1/2 teaspoons brown sugar |
1 teaspoon ground coriander |
1/4 teaspoon ground black pepper |
Directions:
1. In large saucepan,heat olive oil.
2. Add onion,cook until it begins to brown (3-5 minutes) Add all remaining ingredients,bring to boil.
3. Reduce heat to low,cover and simmer until squash is tender (15-20 minutes).
4. Transfer solids to blender or food processor,blend to smooth puree.
5. Return to saucepan,stir and serve hot.
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