Step Ahead Wellness Center Blog

Daily Turkey Day Tip

Posted by deborah neiman on Thu, Nov 21, 2013 @ 01:38 PM

Check out Sari's Daily Turkey Day Recipe! 


Butternut Squash-Leek Soup



-1 whole garlic head

-1 tablespoon olive oil

-6 cups thinly sliced leek (about 4 large)

-4 cups (3/4 – inch) cubed peeled butternut squash (about 1 medium)

-2 cups water

-2 cups fat-free, less sodium chicken broth

-1/2 teaspoon salt

-1/2 teaspoon freshly ground black pepper


1. Preheat oven to 350º.

2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350º for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

3. Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid platters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture. Yield: 6 servings (serving size: about 1 cup).


Calories: 167

Fat: 3.5g

Protein: 4.1 g

Fiber: 5.3g

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