Weight Watcher Wednesday: Butternut Squash and Apple Soup

Poor:  When you have too much month at the end of your money.

Love that. I found it on Pinterest, filed under funny.  I can SO identify.

And that goes for counting calories.  Hungry:  When you have too much day at the end of your calories. I hate when that happens.

The following recipe may seem shocking to you as a low cal soup.  How can it have 3 tablespoons of oil?  Don't skimp on it, really, put it in.  It will satiate you and it gives the soup more flavor- especially the butter.  The regular oil helps the butter to not burn. And use real butter please, it will make a difference in taste.  Something about things fried in butter- it ups the flavor quotient tremendously.  With 135 calories per cup- how can you go wrong.  If you had two cups for lunch, along with a couple of saltine crackers, you would have a filling, tasty meal for 300 calories.  Not to mention nutritious.

Butternut Squash and Apple Cider Soup

1 pound (about 2 cups) of onion, skinned and chopped

4 pounds (about 1 larger size squash) butternut squash, peeled and cubed

1 pound (about 2 1/2 apples) apple, any are fine, I used a Granny Smith and a Honey Crisp

2 tablespoons butter, unsalted

1 tablespoon canola or safflower oil

salt to taste

2 cups cider

4 cups water or broth - like vegetable or chicken

1 teaspoon of adobo sauce 

Roast the squash in the oven at a temperature of 375F.  While the squash is roasting, saute onion in butter and oil.  Add the remainder of the ingredients once the onions have become golden.  Add squash when it is lightly browned.  Cook for about 40 minutes.  Puree and serve.

135 calories per cup.