Satisfying Saturday Presents: Pear-Scented Butternut Squash Soup

Happy Saturday everyone!!

I know that several places around the country are VERY cold today, so I thought I would share a family favorite soup recipe!

Pear-Scented Butternut Squash Soup
Serves 6

1 (1 1/2 - pound) butternut squash, peeled, seeded, and cut into 3/4 - inch pieces
1 pear, peeled, cored, and sliced
1 sweet onion, chopped
1 (14-ounce) can reduced-sodium chicken broth
2 teaspoons tomato paste
1/4 teaspoon tried sage
1/4 teaspoon tried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons fat-free sour cream (optional)

1) Preheat oven to 400 degrees F. Spray large rimmed baking sheet with nonstick spray

2) Place squash, pear, and onion on pan; spray lightly with nonstick spray. Toss to coat. Roast, stirring occasionally, until vegetables are tender, 45 minutes.

3) Place vegetable mixture in blender in batches, adding half of broth to each batch, and puree. Transfer to medium saucepan. Add tomato paste, sage, thyme, salt, and pepper. Bring to simmer over medium heat, stirring occasionally. Ladle soup evenly into 6 bowls and top evenly with sour cream, if desired.

Per serving (3/4 cup with 1 tablespoon sour cream)
Calories 89; Total Fat 1g; Saturated Fat 0g; Trans Fat 0g; Cholesterol 1 mg; Sodium 159 mg; Carbohydrates 20g; Sugar 7g; Fiber 4g; Protein 3g; Calcium 74mg

*Adapted from the Weight Watchers PointsPlus Power Foods Cookbook*

And remember...

Keep Calm and Drink Plexus Slim!!