Carrot and Butternut Squash Soup
Carrot and Butternut Squash Soup – Weight Loss Recipe
(makes 4 servings)
| Ingredients: |  |
||
|
|||
 |
Low-fat cooking spray |
||
|
3 cups peeled and diced butternut squash |
||
|
2 cups carrots, peeled and thinly sliced |
||
|
1 large leek, white and tender green parts only, thinly sliced |
||
|
2 14-1/2 oz. cans low-sodium chicken stock |
||
|
1/4 teaspoon freshly ground pepper |
||
|
1/4 teaspoon nutmeg |
||
|
1/4 cup 1% milk |
||
|
Salt to taste (Nutrition facts calculated without added salt) |
||
|
Sprig of rosemary for garnish
|
||
| Directions: | |||
|
|||
| 1. | Spray a large saucepan with low-fat cooking spray and heat pan to medium-high heat. Add squash, carrots and leeks and cook, uncovered for 7-8 minutes, stirring occasionally. | ||
| 2. | Add broth, pepper, and nutmeg then bring to a boil. Reduce heat to low and simmer, covered for 30 minutes or until vegetables are tender. | ||
| 3. | Place a third of the soup mixture in a food processor, cover and process until smooth. Repeat with remaining soup and then return to saucepan. Bring to boiling, reduce heat then stir in milk. Add salt to taste. | ||
| 4. | Serve soup garnished with a sprig of rosemary (optional.) | ||
|
||||||||||||||||||||||||||||||||
-
Sweet Potato Soup
-
Chickpea Stew
-
Lentil Soup
-
Minted Pea Soup
-
LOW CARB CHICKEN NOODLE SOUP
ELANAS LOW CARB CHICKEN NOODLE SOUP4-5 cups chicken broth1 stalk celer
-
CREAM OF GREEN CHILE SOUP
DOTTIES CREAM OF GREEN CHILE SOUP4 ounce can chopped green chiles1 chi
