from Prevention Magazine
| 1 | tbsp olive oil |
| 2 | leeks, trimmed with green and white parts chopped |
| 1/8 | tsp ground cinnamon |
| 1/8 | tsp ground nutmeg |
| 2 | lb butternut squash, peeled and cubed |
| 2 | large carrots, grated |
| 3 | cups chicken broth |
- Coat a large stock pot with cooking spray. Add oil and heat over medium-high heat. Add leeks and sautee until translucent and soft. Add cinnamon and nutmegs and cook one minute longer. Add squash, carrots and broth and bring to a boil.
- Reduce to a simmer and cook 20 to 25 minutes longer. Puree soup in a food processor. Season with salt and pepper to taste.
Soup
| Nutrition Facts | ||||||
Serving Size 490.8g |
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Amount Per Serving |
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Calories 203 Calories from Fat
43 |
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% Daily Value* |
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Total Fat
4.8g 7%
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Saturated Fat
0.8g 4%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
615mg 26%
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Total Carbohydrates
37.0g 12%
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Dietary Fiber
6.4g 26%
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Sugars
8.3g |
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Protein
6.9g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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