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Butternut-beet soup with crispy prosciutto

www.weightwatchers.com
  • 50 minutes
  • Serves 4

INGREDIENTS

1 lb

butternut squash

3 cups

golden beet

3 media

shallots

1 1/2 Tbsps

olive oil

3/4 tsp

kosher salt

1/2 tsp

pepper

3 sprigs

thyme plus leaves

6

leaf/leaves sage plus leaves

1 oz

prosciutto

2 1/3 cups

no-salt-added chicken stock

1/4 cups

greek yogurt