Creamy, filling, healthy and only 120 calories per cup!
- 4 cups Butternut Squash; large cubes
- 1 1/2 cups Leek; chopped
- 2 Cloves of Garlic; chopped
- 2 tbsp Olive Oil
- 4 cups Vegetable or Chicken Broth
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Cinnamon
- dash of nutmeg
- dried basil; garnish
Sauté butternut squash, leek, garlic, and olive oil in pan until golden brown. Once browned, add broth and bring to a boil. Let simmer for 10-12 minutes or until squash is tender. Pour soup into a blender and add remaining ingredients except basil. Blend until smooth (about 30-60 seconds). Serve and garnish with dried basil.