1/6th of recipe (about 1 cup): 93 calories, <0.5g fat (0g sat fat), 511mg sodium, 20g carbs, 3.5g fiber, 7.5g sugars, 3g protein

Freestyle™ SmartPoints® value 2*

SmartPoints® value 2*

This chowder is so creamy, yet there's no cream in sight... Just guilt-free deliciousness!

Prep: 15 minutes
Cook: 35 minutes

2 cups butternut squash cut into 1-inch chunks (about half of a medium squash)
1 cup peeled carrots cut into 1-inch chunks (about 2 medium carrots)
1 cup peeled parsnip cut into 1-inch chunks (about 1 large parsnip)
1/4 tsp. black pepper
2 tbsp. all-purpose flour
1 cup chopped onion
1 tsp. chopped garlic
4 cups vegetable broth
1 cup fat-free milk

Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.

Evenly distribute squash, carrots, and parsnip on the baking sheet, and sprinkle with pepper.

Bake for 15 minutes.

Flip veggies. Bake until softened and browned, about 15 more minutes.

Meanwhile, place flour in a medium bowl. Add 1/4 cup cold water, and whisk to dissolve.

Spray a large pot with nonstick spray and bring to medium-high heat. Cook and stir onion until browned, about 4 minutes. Add garlic, and cook until fragrant, about 1 minute.

Carefully add broth and flour mixture to the pot. Cook and stir until onion is soft, about 5 minutes.

Transfer half of the soup to a blender. Add milk, and half of the roasted veggies. Puree until smooth.

Return pureed mixture to the pot, along with remaining roasted veggies.

Return to medium-high heat. Cook and stir until hot and well mixed, about 2 minutes.


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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