From Nicole Fritter Stone
1 butternut squash
1 medium onion
2 medium apples
olive oil or olive oil spray
15oz can of pure pumpkin
2 cups of vegetable broth
1/2 cup of skim milk or 1/2c light coconut milk if you use the coconut milk add 2pp/serving
2 Tbsp honey
1/4 tsp curry powder
1/2 tsp cinnamon
salt and pepper to taste
Preheat oven to 450 degrees.
Spray 13x9 inch baking pan with olive oil spray
Peel, seed and cut up squash into cubes
Peel and quarter onion
Peel, core and cut up apples
Place chopped squash, onion and apples in pan
Spray with another spray or two of olive oil spray
Cook for 20-30 minutes or until all are tender
Let cool for 15 minutes or until cool
Put cooled cooked squash, onion and apple into food processor and puree
In a large pot put puree, pumpkin, broth and milk
Blend and bring to low boil over medium heat.
Add honey and spices.
Simmer for 10 minutes.
My copy-cat Panera Autumn Squash Soup turned out so darn good, I must say! The honey is dispersed over about 10 one cup servings, but could be subbed with sweetener. (I like the sweetness of the honey mixed with the full flavors of the squash, onions, and apples.)
I'm choosing not to count the one point the WW recipe maker states when I plug this all in, because the amount of honey is not enough for me, personally, to worry about. You may choose to count it towards your daily 7/weekly 49. If so, it is 1 point for 1 cup.
(If you wanted an even creamier version, sub skim milk with light unsweetened coconut milk. According to the recipe maker, the addition of unsweetened light coconut milk makes each cup 2 pp's)
Thank you Suzanne for your help and suggestion of plain apples instead of apple cider!