RecipeButternut Squash Soup

Nutrition Facts
Amount per Serving
  • Calories: 158
  • Protein: 5g
  • Total Fat: 4g
    • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Total Carbohydrate: 30g
  • Dietary Fiber: 5g
  • Sodium: 452mg

This is, by far, one of my favorite, low-calorie comfort soups. It’s easy to make, and 1½ cups provide a BLAST of vitamin C and beta carotene for radiant skin!

  • Prep time
  • Total Time
This recipe makes 3 servings
  • • 1 tablespoon olive oil
  • • 2 large leeks, trimmed and chopped
  • • 1/8 teaspoon ground cinnamon
  • • 1/8 teaspoon ground nutmeg
  • • 1½ pounds butternut squash, peeled and cubed (about 4 cups)
  • • 2 large carrots, peeled and grated
  • • 3 cups low-sodium chicken or vegetable broth
  • • Kosher salt, 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 to 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 to 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: 1½ cups