- HEALTH TRACKER
1 1/2 tsp. minced fresh garlic
1 1/2 cups sliced leek
5 cups peeled and diced butternut squash (about 1 large whole squash)
4 cups chicken stock
1 cup diced carrot
1 tsp. ground cinnamon
1 tsp. ground ginger
2 Tbsp. molasses
A pinch of salt and freshly ground black pepper
2 Tbsp. honey/agave syrup/liquid Splenda
3 Tbsp. Greek yoghurt, optional
1. Spray a non-stick saucepan with cooking oil, add the canola oil and place over medium-low heat. Stir in the garlic and leeks. Cover and coo****il softened, about 3 minutes.
2. Stir in the squash, stock, cinnamon, ginger, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the vegetables are tender. Add the molasses and honey.
3. Transfer the soup to a food processor or blender. Purée until smooth, working in batches if necessary.
4. Ladle into individual bowls and garnish with a dollop of Greek yoghurt, if desired.
Nutritional Analysis per Serving (with molasses, honey, yoghurt)
Protein 4.7 g
Fat 3.5 g
Saturated Fat 1.2 g
Carbohydrates 25 g
Cholesterol 5.1 mg
Sodium 97 mg
Fibre 6.1 g