Servings: 4

Weight Watcher Smart Points: 15

Preparation Time: 20 Minutes

Cooking Time: 50 Minutes

Ready In: 70 Minutes


  • 1 bay leaf
  • pinch of brown sugar
  • 5 tablespoons butter
  • 3 - 4 cups cooked, mashed butternut squash
  • 2 cups chicken broth
  • coarse salt and fresh black pepper
  • 2 - 3 cups shredded Gruyère or Emmental cheese
  • 2 sprigs fresh thyme or 1/2 teaspoon dried
  • 3 garlic cloves, minced
  • 3 large yellow onions, thinly sliced


  1. In a large, heavy-bottomed saucepan melt the butter over medium heat
  2. Add onions, garlic, bay leaf, thyme and a pinch or two of brown sugar
  3. Cook the onions 25-35 minutes, stirring every few minutes until the onions are soft and caramelized
  4. The onions should turn a deep brown color - if they begin to get burnt spots on them turn the heat down a little
  5. Remove the bay leaf and thyme sprigs
  6. Stir in the squash and broth
  7. Cook on medium-low an additional 15 - 20 minutes, stirring often and seasoning with salt and pepper to taste.Preheat the broiler and place 4 oven-proof bowls or crocks onto a baking sheet
  8. Ladle soup into each bowl and sprinkle the tops of each one with 1/2 - 3/4 cup of cheese
  9. Place under broiler until cheese is completely melted with bubbly, brown spots
  10. Serve immediately with crusty bread if desired.

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