Chicken butternut squash & white bean soup - 1 point on WW

I am going to be very sad when winter is over! I am not a summer soup eater but soups are so easy to meal prep for low point options on Weight Watchers! Meal prep is key to staying on track :-)

This soups has only 4 points in the whole pot! The majority of these points come from using a little but of olive oil to sauté the onions. You can reduce the points by using cooking spray instead but I personally don't think it cooks the same way. You need a little bit more grease to get the onion cooking nicely.

I used pre-cut butternut squash for this recipe because I just hate cutting it up so much! We have to take short cuts where we can right? Many of the other ingredients I chopped up while the onions and chicken were cooking to save time.

Ingredients:
Cooking spray

2 tsp of olive oil

1/3 of a white onion, diced
1 large chicken breast (around 10 oz), cut into small cubes of about 1/2 an inch

3 cloves of garlic

2 tsp of cumin
1 tsp chili powder

1 tsp of salt

fresh ground pepper to taste

8 oz of butternut squash, cut into 1/2 inch cubes

2 ribs of celery, diced

15 oz can of cannellini beans, drained and rinsed

6 oz of frozen peas (I buy a 12 oz bag and use half)

4-5 cups of water

2 cubes of low sodium chicken bouillon

Cooking equipment: 6 quart Dutch oven and garlic press

Directions:
Spray a 6 quart Dutch oven with cooking spray this allows you to use less olive oil. Add diced onion and olive oil to the pot and sauté on med-high heat until the onions are translucent, about 5-6 minutes. While the onions are cooking, I cut my chicken into cubes. Add chicken to the pot and using a garlic press, add the garlic. Add the cumin, chili powder, salt and pepper to the pot and cook until the chicken is mostly cooked, about 5-7 minutes and then add the squash cubes. While the chicken and squash are cooking, I dice my celery. Add the celery, beans and peas to the pot. Cover the contents with water, about 4-5 cups and add the bouillon cubes. Cover the pot with a lid and simmer on medium heat for 15 minutes.

The recipe makes about 6 bowl-sized servings which the recipe builder calculates at 1 point each. There are only 4 points in the whole pot, 3 from olive oil and 1 from the bouillon cubes.

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