Butternut Squash Soup
10 mins
55 mins
Nutrition Facts
Calories: 158
Total Fat: 4 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 452 mg
Total Carbohydrate: 30 g
Dietary Fiber: 5 g
Protein: 5 g
INGREDIENTS
-
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
PREPARATION
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.
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