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!
  • Prep time
  • Total Time
This recipe makes 3 Servings
  • oil spray
  • 1 tablespoon oil, olive
  • 2 large leek(s) trimmed and chopped
  • 1/8 teaspoon cinnamon, ground
  • 1/8 teaspoon nutmeg, ground
  • 1 1/2 pounds squash, butternut peeled and cubed (about 4 cups)
  • 2 large carrot(s) peeled and grated
  • 3 cup(s) broth, chicken low-fat, low-sodium (may use vegetable broth)
  • salt, Kosher to taste

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

IBS sufferers take note: This recipe is only suitable for constipation-predominant IBS.