Butternut Squash Soup

This is, by far, one of my favorite, low-calorie comfort soups. It’s easy to make, and 1 1/2 cups provide a BLAST of vitamin C and beta carotene for radiant skin!

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Joy Bauer

Butternut Squash Soup

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    Ingredients

    Oil spray 1 1/2 pounds squash, butternut, peeled and cubed (about 4 cups)
    1 tablespoon olive oil 2 large carrots, peeled and grated
    2 large leeks, trimmed and chopped 3 cups broth, chicken, low-fat, low-sodium
    1/8 teaspoon cinnamon, ground Kosher salt to taste
    1/8 teaspoon nutmeg, ground

    directions

    Prep: 10 min Total:
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    • 1

      Spray a large stockpot with non-stick oil spray. Add the oil and heat over medium-high heat. Add the leeks and sauté until translucent and soft, 6-7 minutes. Add the cinnamon and nutmeg, and cook an additional minute to release the flavor of the spices. Add the squash, carrots, and broth, and bring to a boil.

    • 2

      Reduce to a simmer and cook 20-25 minutes longer, until the vegetables are tender. Purée the soup with an immersion blender or in a food processor or blender. Season with salt and pepper and serve immediately.

    notes

    Serving Size: 1 1/2 cups

    nutritional information

    Calories:
    158
    Fiber:
    5 g
    Fat:
    4 g
    Protein:
    5 g
    Sodium:
    452 mg
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