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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 leek |
2 carrots, chopped |
2 celery ribs, chopped |
1 tablespoon chopped fresh ginger |
1 jalapeño pepper, chopped |
2 teaspoons olive oil |
1 medium butternut squash, cubed |
4 cups low-sodium chicken broth |
1 cup fat-free half-and-half |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
Directions:
1. Discard green top from leek; cut white portion of leek into thin slices.
2. Sauté leek and next 4 ingredients in hot oil in a Dutch oven over medium heat 10 to 15 minutes or until tender.
3. Stir in butternut squash and chicken broth; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender. Cool slightly.
4. Process squash mixture, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in half-and-half, salt, and pepper.
5. Cook mixture over medium heat, stirring often, until thoroughly heated. Serve soup immediately.
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