Butternut Squash ’n’ Carrot Soup
Slow roasting brings out the naturally good-tasting flavors of the root vegetables in this soup.
Prep Time: 25 minutes
Roasting Time: 15-20 minutes
Yield: 3 servings
Nonstick cooking spray
1 ½ cups peeled butternut squash cut into ½-inch pieces
1 cup carrots cut into ½-inch-thick slices
1⁄3 cup leek (white portion) or white onion cut into ½-inch pieces
2 6-inch sprigs fresh rosemary, cut into 1½-inch pieces
1 14-ounce can reduced-sodium chicken broth
1 tablespoon half-and-half
Reduced-fat or fat-free sour cream (optional)
- Preheat oven to 450° F. Lightly coat large roasting pan with nonstick spray. Combine squash, carrots, leek and rosemary in a single layer in pan. Lightly spray vegetables with nonstick spray.
- Roast vegetables for 15 to 20 minutes or until they are tender and leek begins to brown, stirring once or twice during roasting. Remove and discard rosemary.
- Transfer half of the vegetables to a blender or food processor. Add half of the broth. Cover; blend until almost smooth. Transfer mixture to medium saucepan. Repeat with remaining vegetables and broth.
- Stir in half-and-half. Heat soup over medium heat until warm. Garnish with sour cream and additional sprigs of rosemary.
Per Serving (¾ cup, without sour cream):
calories: 70; 10 calories from fat
total fat: 1 g; 0 g saturated fat, 0 g trans fat
cholesterol: 0 mg;
sodium: 330 mg
carbohydrates: 16 g;
fiber: 3 g;
sugars: 5 g
protein: 2 g;
vitamins: vitamin A (340% DV), vitamin C (35% DV);
minerals: calcium (6% DV), iron (6% DV)
exchanges: 3 vegetable