Here’s a super easy healthy and delicious soup that came together in minutes thanks to the leftover roasted kabocha squash sitting in the fridge and my Vitamix. I just tossed everything into the blender and let it blend for 5 minutes, and like magic: skinny kabocha squash soup, in about the same time it would take to open and heat up a can. (I fancied it up for the picture by drizzling it with a little enlightened creme fraiche)
Skinny on Kabocha Squash Soup,/h2>
I adapted it from a recipe that appears in the cookbook that came with my Vitamix, which called for acorn squash, but I think any cooked winter squash would work. Seasoned with a hint of maple syrup and pumpkin pie spice, this skinny squash soup is perfect for fall.
I’ve had my Vitamix for a couple of years not, but I gotta tell you that I fell in love with it all over again yesterday when I got caught up in a demonstration for the latest and greatest model going on at Costco last week. Watching, listening, and tasting, I was reminded of why I bought it in the first place and realized I’m not using it as much as I should, even though it’s sitting right here on my counter.
I’d forgotten how quick and easy this powerful blender can turn fresh fruits and vegetables into healthy tasty soups and sorbets. So, I’ve relocated the recipe book to the kitchen, where I can refer to it more often.
If you don’t have a Vitamix you can make this squash soup with a regular blender and/or food processor and then heat it on the stove. According to my calculations each serving has just 70 calories + 2 Weight Watchers Points Plus.
- 2 cups chicken broth
- ½ cup low fat evaporated milk
- 2 cups cooked Kabocha squash (or acorn or butternut would work too)
- 1 teaspoon maple syrup
- ¼ - ½ teaspoon pumpkin pie spice (to taste)
- salt and pepper to taste
- Place all the ingredients into the Vitamix container in the order listed and secure the lid.
- Blend for 4 to 5 minutes or until you see heavy steam escaping from the vented lid.
- If the soup is too thick, add more chicken stock, water or milk to achieve desired consistency.
- Season to taste with Salt and pepper.
- Alternatively, you can process the mixture in your blender or food processor until creamy and then transfer the mixture to a saucepan and cook, stirring occasionally, until heated through.
Links to a few more Weight Watchers friendly squash soups:
*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
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