Last week was soup week! What a fun way to eat when it’s freeeeeeezing cold outside 🙂 It all started when I asked my mom what she was craving….she wanted puree of anything. What a great idea! We can have tasty, healthy, comfort food all week. And really, it only took a small portion of my afternoon to make and package two different soups to last us the week. Let me tell you, what a nice change in the break room from my usual salad fare. I heart soup!
I made Cream of Broccoli Soup and Butternut Squash Puree. Both dee-lish!
The Cream of Broccoli Soup recipe can be found here at WeightWatchers.com. This soup is so amazing! It is healthy but still creamy and a little spicy. It definitely hits the spot on a cold day! I urge you to try it. Oh, and it’s super duper easy!
Ingredients:
1 medium onion, chopped
1 clove garlic, minced
2 lbs. uncooked broccoli, tough ends removed, stems and florets chopped
4 c. chicken or vegetable broth
1 c. fat-free evaporated milk (I used fat-free half and half)
hot pepper sauce to taste
salt and pepper to taste
Combine onion and garlic in a pot with 1/4 c. of water. Simmer until onion is soft.
Add broccoli and broth to pot; bring to boil. Reduce to simmer and cook until broccoli is soft and still green, about 8 minutes.
Remove soup from heat; puree until smooth using an immersion blender.
Add milk and pepper sauce, season to taste with salt and pepper. Serve!
YUM! Doesn’t it look good??
For anyone who doesn’t like broccoli (I think you should – it’s soooo good for you) you will have to try this Butternut Squash Puree. It is so perfect for fall and winter. So comforting, a little savory, a little sweet…In a nutshell – perfect!
The Butternut Squash Soup recipe can be found here at WeightWatchers.com.
Butternut Squash Soup
Ingredients:
4 c. chicken or vegetable broth
12 oz. uncooked butternut squash, peeled and cut into 1″ cubes
1/2 large sweet onion, roughly chopped
1/2 fresh apple, peeled and cut into 2″ cubes
1/8 tsp. ground nutmeg
salt and pepper to taste
In a large pot, combine broth, squash, onion and apple; cover and bring to boil. Uncover and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
Puree soup in pot using an immersion blender. Season with salt, pepper and nutmeg. Serve!
SOO de-lish! Enjoy!
kristinenicoleross 