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Butternut Soup

Yield Makes 6 servings (serving size: 1 1/2 cup)

Ingredients

  • 1 leek
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 jalapeño pepper, chopped
  • 2 teaspoons olive oil
  • 1 medium butternut squash, cubed
  • 4 cups low-sodium chicken broth
  • 1 cup fat-free half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Nutrition Information

  • calories 138
  • caloriesfromfat 12 %
  • fat 1.8 g
  • satfat 0.3 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 3.9 g
  • carbohydrate 25 g
  • fiber 5.6 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 563 mg
  • calcium 109 mg

How to Make It

  1. Discard green top from leek; cut white portion of leek into thin slices.

  2. Sauté leek and next 4 ingredients in hot oil in a Dutch oven over medium heat 10 to 15 minutes or until tender.

  3. Stir in butternut squash and chicken broth; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender. Cool slightly.

  4. Process squash mixture, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in half-and-half, salt, and pepper.

  5. Cook mixture over medium heat, stirring often, until thoroughly heated. Serve soup immediately.