Saturday, January 16, 2016

Butternut Squash Risotto Soup

I love butternut squash soups and I had initially wanted to just make a curried butternut squash soup.  While I was looking for my curry powder I happened to find some leftover arborio rice from a risotto I had made.  It instantly reminded me of a fantastic butternut squash risotto I had on a recent trip to the UK.  This soup embodies all of those flavors while only using up 2 of my daily Smart Point allowance (98 calories) a serving. 

It is a super quick one-pot lunch that only takes 20 minutes to make and is worth the effort. If you don't have fresh rosemary, don't worry! It's also great with thyme or mixed herbs in the place of the rosemary. It is particularly good with 1 ounce of soft goat's cheese on top (3 SP) and some fresh herbs.  It would also be wonderful with blue cheese or a bit of cream cheese. 

Butternut Squash Risotto Soup
Servings: 8 ★ Size: 1 1/4 cups ★ Smart Points:  3 ★ Points Plus: 2 ★ 
Calories: 98 ★ 
Total Fat: 0 g ★ Saturated Fat: 0 g ★ Protein: 2 g ★ Carbohydrates: 23 g ★ Fiber: 2 g ★ Sugars: 2 g ★ Sodium: 534 mg ★ Cholesterol: 0 mg


· 1 medium butternut squash, small cubes (approximately 3-4 cups)

· 1 tablespoon garlic
· 1 tablespoon rosemary
· 1/2 cup arborio rice
· 1 large onion
· 8 cups fat-free vegetable stock


1.  Place the squash, garlic, rosemary, arborio rice, onion, and stock in a large soup pot.  Boil for 20-25 minutes or until the squash is soft.  Test for seasoning. 

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