Butternut Squash and Carrot Soup

I made this soup tonight, and it was delicious. It was approved by the little critics, which is always good. One little critic even attempted to lick the bowl, which made a nice mess on the table and his shirt... but back to the recipe.


Ingredients
(makes 9 cups)

1.5 lbs butternut squash, peeled, cubed*
1 lb fresh baby carrots (or garden carrots, peeled, sliced)
1 large onion, diced
2 garlic cloves, chopped
1.5 tsp thyme
8 cups chicken broth
fresh ground pepper to taste
salt to taste

Directions

- Place all ingredients in a large pot.
- Bring to a boil and boil until veggies are soft.
- Let cool until warm (not hot).
- Puree with a hand mixer.

* To make it easier to peal, place squash in a steamer for approx. 5 mins.

Tips
-For a thicker soup, use 7 cups broth, or vice versa, for a thinner soup, use 9 cups.
-For a creamier soup, add 1/4 cup of fat-free cream cheese before using the hand mixer.(will affect nutritional data).

Nutritional Data
1 cup serving:
2 WW points
125 Cal
2.7 g fat
15.4 g carbs
1.2 g fiber
11.2 g protein