Minty Cream of Butternut Squash Soup
If one of your weight loss solutions is free healthy eating recipes, this is a must-have recipe! Not only is it low in calories and fat grams, it tastes great.
1 Butternut Squash (2-1/2 lbs.) –peeled, seeded, and cut into 2″ pieces
1 Medium Onion – peeled and sliced
2 Cups Water
3 Cups Chicken Broth
½ Teaspoon Curry Powder
½ Teaspoon Ground Cumin
2 Sprigs Fresh Mint
1 Medium Carrot – trimmed and peeled
1 Small Leek (or piece of leek) – trimmed
¾ Teaspoon Salt (adjust if canned broth is used)
¼ Teaspoon Freshly Ground Black Pepper
- Place squash, onions, water, broth, curry powder and cumin in a pot over high heat. Strip mint leaves off the stems. Add them to the pot. Bring to a full boil, reduce the heat to low, cover and simmer for 45 minutes.
- Meanwhile, cut the carrot lengthwise into ¼”-wide slices. Halve the slivers crosswise so they are about 3″ long. Stack the pieces and cut them into thin julienne strips. Cut the leek lengthwise in half, then cut each half lengthwise into thin julienne strips. Wash the leeks under cold running water.
- Place the carrots and leeks in a medium saucepan with the remaining 1 cup of broth. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Set aside off the heat.
- When the soup has cooked for 45 minutes, puree it. Stir in the salt, pepper, carrots, and leeks and heat through.
Makes 6 servings. Per serving: 80 calories, 0.3 fat, 11g protein, 28g carbohydrates, 0mg cholesterol, 276mg sodium
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