Butternut Squah Soup Recipe

Submitted by alleycat_lady

Makes 4 servings

from Prevention Magazine

Ingredients

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

Directions

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.

Categories

Soup

Serving Size 490.8g

Amount Per Serving

Calories

203

Calories from Fat

% Daily Value^*

Total Fat

4.8g

Saturated Fat

0.8g

Trans Fat