Simple Fall Soup

The weather has finally cooled down and it’s the perfect time for warm soup. Serve with fresh greens and toasted bread for a simple fall meal.(with Anne Wilfong, RD, LD)

WHAT YOU NEED

6 cups butternut squash, peeled and diced into 1 inch cubes
2 tablespoons olive oil, divided
1 cup carrots, sliced thinly
3/4 cup leeks, white and pale green parts only, cut into 1/2 inch slices
2 cups low sodium chicken broth
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon black pepper

HOW TO MAKE IT

[1] Preheat oven to 350 degrees.

[2] On a large baking sheet, toss butternut squash with 1 tablespoon olive oil and bake for approx. 25-30 minutes or until squash is tender.

[3] Heat remaining tablespoon of olive oil in large non-stick stockpot on medium heat. Add carrots and leeks and cook until tender.

[4] In a food processor, puree butternut squash, carrots and leeks while slowly adding chicken broth and milk. If needed, thin soup to desired thickness with additional broth. Add salt and pepper.

[5] Return soup to stockpot and reheat to simmer. Serve immediately.

Serving Size: 1 cup

NUTRITION FACTS
Calories 220
Protein 6 g
Carbs 34 g
Fat 8 g
Sodium 396 mg
Fiber 5 g

Price per serving: $2.90 | Restaurant Price: $5.00

Makes approximately 4 cups

Registered and licensed dietitians, Alexa Sparkman and Anne Wilfong, can provide reliable, objective nutrition information, separate facts from fads and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or SparkmanNutrition.com

This recipe is brought to you by Whole Foods Market.