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

Soups & Stews

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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Butternut Squash Soup

Ingredients

directions

notes

nutritional information