This is a hearty and healthy soup great for fall and winter evenings. I made it this morning, we had it for lunch, and we'll have it for dinner as well. It's a Weight Watchers recipe (they've got some really good ones, check them out). A couple of suggestions, though: Use reduced sodium broth and don't add salt; even the reduced sodium broth is quite salty. Use more squash, maybe another half pound, a little less chopped onion, and a tad more garlic. You could throw in some more cannellini beans if you'd like. Serve with a really good bread (we had a hearty multigrain from Wegman's.) Cubing the butternut squash requires some time and effort. Use pre-cut squash to save on both. You can also use regular Italian sausage if the extra calories (not many, really) are not an issue. Enjoy!
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