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!
For more healthy recipes, visit Joy’s Recipe Center and follow Joy on Facebook and Twitter.
|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|
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.
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.
Serving Size: 1 1/2 cups
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf