2 teaspoons canola oil
4 cups sliced cleaned leeks - (abt 3 to 4 leeks)
2 pounds butternut squash
and cut into 2" chunks
3/4 cup low-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon grated nutmeg
Directions: one line for each direction. When saved the lines will be numbered.
In a large nonstick saucepan, heat the oil. Add the leeks and cook, stirring as needed, until softened, about 5 minutes.
Stir in the squash, broth, salt, pepper and nutmeg; bring to a boil. Reduce the heat and simmer, covered, until the squash is tender, about 30 minutes. Uncover and simmer until the liquid is reduced to about 1/4 cup, about 5 minutes.
With a slotted spoon, transfer the vegetables to a blender or food processor and puree. Stir the vegetable puree back into the liquid. Increase the heat and cook until heated through, about 2 minutes.
This recipe yields 8 servings.
Per Serving: 88 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 161 mg Sodium, 19 g Total Carbohydrate, 2 g Dietary Fiber, 2 g Protein, 79 mg Calcium.
Serving Provides: 1 Bread, 1 Fruit/Vegetable.
Points Per Serving: 2.
Nutrition Facts
Servings Per Recipe: 8
Amount Per Serving
Calories: 56
Calories from Fat 20.1%
Total Fat
1g
Cholesterol
0mg
Sodium
141mg
Carbohydrate
11g
Dietary Fiber
2g
Protein
2g
Points 1
Exchanges: 1/2 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* "Simply the Best: 250 Prizewinning Family Recipes" by Weight Watchers
