Weight Watchers Summer Squash Soup Recipes

BUTTERNUT SQUASH SOUP

Steps:

• In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
• Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.
• Yields about 3/4 cup per serving

WEIGHT WATCHERS SUMMER SQUASH SOUP

Steps:

• wash and dice squash.
• chop onion.
• peel and dice garlic.
• add above ingredients in large pot with just enough water to cover the squash.
• add oregano, cumin, salt, pepper and bouillon.
• add green enchilada sauce.
• bring to a boil and simmer until squash is very tender, about 20 minutes.
• blend until creamy with an immersion blender, or in food processor.
• garnish with fat free sour cream and minced green onions.

SUMMER SQUASH SOUP

Steps:

• Melt butter in a large saucepan over medium heat; add squash and onion.
• Cover and cook 13 minutes or until squash and onion are very tender.
• Transfer squash mixture to a food processor bowl; puree until smooth.
• Return squash mixture to saucepan.
• Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
• To serve, ladle 1 cup soup into each of 4 individual serving bowls.
• Top soup with Parmesan cheese.

WW SQUASH CASSEROLE

Steps:

• Thickly slice squash and onion and boil in enough water to cover until tender.
• Drain, add crushed crackers, margarine, cheese, salt and pepper.
• Pour into a PAM sprayed 9x9 casserole dish.
• Bake at 350 for 30 minutes or until lightly browned.