shanendoah
Senior Associate
Joined: Dec 18, 2010 19:44:48 GMT -5
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Post by shanendoah on Feb 13, 2018 13:41:45 GMT -5
This is the base recipe I used for the butternut squash soup. I replaced the soy milk with almond milk. I also added pears at the point of immersion blending, to make it a little sweeter.
Using almond milk, the whole batch is 3 points on Weight Watchers
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