Servings: 6

Weight Watcher Smart Points: 5

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Ready In: 40 Minutes


  • 3 apples peeled, cored and sliced (Granny Smith work best)
  • 1 bay leaf
  • 2 tablespoons butter
  • 2 medium butternut squash, steamed, boiled or roasted
  • 32 ounces chicken stock
  • fresh ground pepper
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1 yellow onion, sliced


  1. In a large stockpot over medium heat, melt the butter and add the onion and apples
  2. Cook until softened and slightly caramelized (a little brown), about 10 minutes
  3. Stir in the butternut squash, about 24 ounces of chicken stock (roughly 3 cans), bay leaf and salt
  4. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, about 30 minutes
  5. Remove the bay leaf and discard
  6. Using an immersion blender, puree the soup in the pot until smooth
  7. Stir in the cream and add more stock to reach the desired consistency (if it is too thick for you)
  8. Season with salt and pepper
  9. Reheat the soup gently to serving temperature
  10. Garnish with Parmesan cheese.

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