butternut squash soup
(1 rating)
No Image
With more than 10,000 mcg of beta-carotene and two-thirds of a day's worth of vitamin c, this soup will get you to glowing.
►
(1 rating)
yield
4 (1/2)cup serving for each
cook time
45 Min
Ingredients For butternut squash soup
-
1 Tbspolive oil
-
2 lgleeks,green and white parts chopped
-
1/8 tspground cinnamon
-
1/8 tspfreshly grated nutmeg
-
1 1/2 lbbutternut squash,peeled and cubed (about 4cups)
-
2 lgcarrots,grated
-
3 cfat-free,reduced-sodium chicken or vegetable broth
How To Make butternut squash soup
-
1Coat large soup or broth pot with cooking spray.Add oil and heat over medium-high heat.Add oil and heat over medium-high heat.Add leeks and saute until translucent and soft,6 to 7 minutes.Add cinnamon and nutmeg and cook 1 minute longer or until fragrant.Add squash,carrots,and broth and bring to a boil.
-
2Reduce to a simmer and cook 20 to 25 minutes longer,until vegetables are tender.Puree soup in a food processor or blender.Season with salt and freshly ground black pepper to taste.
-
3193 calories calories 0.5 grams saturated fat 459mg.sodium and best of all,no cholestrol.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT