Butternut Squash Soup
By
ravishing rubbies
@rrsuttles
1
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.
Rating:
★★★★★ 1 vote5
Serves:
4 (1/2)cup serving for each
Cook:
45 Min
Ingredients
-
1 Tbspolive oil
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2 largeleeks,green and white parts chopped
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1/8 tspground cinnamon
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1/8 tspfreshly grated nutmeg
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1 1/2 lbbutternut squash,peeled and cubed (about 4cups)
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2 largecarrots,grated
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3 cfat-free,reduced-sodium chicken or vegetable broth
How to Make Butternut Squash Soup
- Coat 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.
- Reduce 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.
- 193 calories calories 0.5 grams saturated fat 459mg.sodium and best of all,no cholestrol.
About Butternut Squash Soup
Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #squash #butternut
