Butternut Squash Soup

Ingredients: (Conversion Chart)

• 1 tablespoon canola oil
• 2 large leeks, trimmed and chopped
• 3 cups reduced-sodium vegetable broth
• 1½ pounds butternut squash, peeled and cubed
• 2 medium carrots, grated
• salt
• freshly ground black pepper

Directions:

1. Coat a large stockpot with cooking spray. Add oil and heat over medium-high heat. Add leeks and sauté until soft and translucent, about 7 minutes.
2. Add broth, squash, and carrots, and bring to a boil. Reduce to a simmer, and cook until vegetables are tender, 20 to 25 minutes.
3. In a food blender, purée soup. Transfer to bowls, and season with salt and pepper to taste.

Nutrition Info: