Butternut Squash Leek Soup

NiciS72

Another winner from Cooking Light. This was so tasty!



1 whole garlic head
4 teaspoons olive oil
6 cups thinly sliced leek (about 4 large)
4 cups (3/4 inch) cubed peeled butternut squash (about 1 medium)
2 cups water
2 cups fat free, low sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Preheat oven to 350 degrees
2. Remove white papery skin from garlic head (do not peel or separate the cloves.) Wrap head in foil. Bake at 350 degrees for 1 hour, cool 10 minutes. Separate cloves; squeeze to extract garlic pulp, discard skins.
3. heat oil in a large saucepan over medium-high heat. Add leek; saute 5 minutes or until tender. Stir in garlic, squash, water, broth, salt and pepper; bring to a boil. Reduce heat and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture. Yield: 6 servings (about 1 cup).

Calories 167
Fat 3.5g
Sat 0.5g
mon 2.2g
poly 0.6g
Protein 4.1g
carb 33.5g
fiber 5.3g
chol 0 mg
iron 3.3mg
sodium 351mg
calc 144 mg

The above macros are what the magazine says, but when I figured mine out with the grams I weighed and the brand of chicken broth I only came up to 97 calories. YIPPEEE!

ShannonMpls

Oh, I need to make this! I love cooking light recipes. Thanks for sharing.

Athena413

Thanks for sharing - I have a friend who has been looking for a good butternut squash recipe. I'll have to try it and see how it is!

midwifekelley2350

i have a recipe that is very similar but it added pureed canned white beans (any kind) that thicked it a bit and added some protein. love butternut squash in any form!