15 Minute Cheeseburger Soup

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This soup is by far one of the most crave worthy soups I have ever had. It is so easy to make, exploding with flavor, and a perfectly balanced meal! You will never guess this soup is packed with vitamins, protein, and fiber…all you will be thinking about is how deliciously cheesy it is! Yum!

Ingredients:

1 small Onion, chopped
4 cups (12 oz) Butternut squash, cubed 1
1 tsp Garlic, minced (or 1/2 tsp garlic powder)
1 tsp Dried parsley (or 2 tbs fresh, chopped)
1/4 tsp Pepper
1/2 tsp Dried oregano
2 cups Chicken broth (or vegetable broth)
1 cup Unsweetened almond milk (or milk of choice)
3/4 cup Plain low fat Greek yogurt
1 lb Lean ground turkey (or lean ground beef/chicken)
1/4 cup Tomato paste (or sugar free ketchup)
2 tbs Mustard
2 cans Diced tomatoes, drained
1 1/4 cup (4 oz) Light cheddar cheese, grated 2
1/4 cup Parmesan cheese, grated
Optional: 1 tbs Worchestershire sauce

1 I personally like to buy the squash pre-cubed in a bag, found in my groceries produce section. You could also use cubed sweet potato or pumpkin.

2 I like Cabot brand light cheddar

Stovetop Method: Place onions, squash, and seasoning together in a large non-stick skillet sprayed with cooking spray. Turn heat to medium high, and add 1 cup water. Cook onions and squash, stirring occasionally until onions are translucent, squash is softened, and water is cooked off. Put squash and onions in a blender  with chicken broth,  milk, and yogurt and blend until smooth. Set aside.

2. Using the same skillet, add ground turkey, and tomato paste (or ketchup) and mustard, and cook over medium  high heat until meat is browned.

3. Turn heat to low and add tomatoes, parmesan, and cheddar. Stir until cheese is melted, and turn off heat.

4. Pour turkey mixture into a large serving bowl and pour the squash mixture from the blender into the bowl. Stir to combine and serve!

Crockpot Method: Place onions, squash, and seasoning together in a large non-stick skillet sprayed with cooking spray. Turn heat to medium high, and add 1 cup water. Cook onions and squash, stirring occasionally until onions are translucent, squash is softened, and water is cooked off. Put squash and onions in a blender  with chicken broth,  milk, and yogurt and blend until smooth.

Using the same skillet, add ground turkey, and tomato paste (or ketchup) and mustard, and cook over medium  high heat until meat is browned.

Place turkey mixture, and squash mixture into crockpot. Stir in the remaining ingredient. Cook on low for 2 hours and stir to combine just before serving. Enjoy!

Nutrition Breakdown:

8 Servings (1 cup per serving) 170 Calories per Serving
4 g Fat 17.5 Carbohydrate
5 g Fiber 3 g Sugar
19 g Protein 4 WWP+*

*Weight Watchers Points per serving

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