WW Points: 2
2 teaspoons canola oil
4 cups sliced cleaned leeks – (abt 3 to 4 leeks)
2 pounds butternut squash — peeled, seeded,
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
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.
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.
Source: Simply the Best Cookbook (WW), provided by https://www.madsrecipes.com/
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