Thai Butternut Squash Soup

Protein Options:

~1 pound medium shrimp, peeled and deveined with the tails off. (I buy a frozen bag of pre-cooked shrimp at Costco or Sam’s) Wait to add the shrimp to the soup until the very end, so they are not rubbery!

~1 Rotisserie Chicken, white meat removed and cut up in bite size pieces. (I buy a Rotisserie chicken from Costco or Sam’s)

Either is a good option although shrimp has less calories than chicken. I usually double the soup recipe and freeze half of it. Then I add my shrimp to the half we are eating that evening and I buy a rotisserie chicken later to add to the soup that I froze.

Optional (adds carbs of course):

1 Cup hot cooked Basmati rice, cooked without salt or fat

To Make:

Combine the first 10 ingredients in a large pot. I use my Le Creuset 5½ Quart Cast Iron Soup Pot. Stir ingredients well and bring to a boil. Reduce heat and simmer for 20 minutes, or until squash is tender. Stop here if you doubled the recipe in order to freeze half and do so now.

Stir in shrimp or rotisserie chicken breast pieces and bring to a boil. Cook one minute or until shrimp are done, stirring occasionally. Remove from heat.

Prepare your individual serving bowls ahead with lime and cilantro (rice optional).

Add your soup and serve!

Recipe Taken From Weight Watchers Easy Pickings

Yields 4 servings=6 points Per serving/with the rice- 4 w/out. Serving size is 1 ½ cups

This is a winter staple at my house!!!

Enjoy this Yummy Soup on a Cold Winters Day!

Janet Ramsey