“Apres-Ski” Soup

Ingredients

• 1 tablespoon butter
• 1-1/4 cups cubed acorn squash
• 1 carrot, thinly sliced
• 1 medium leek (white portion only), thinly sliced
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 small zucchini, halved and sliced
• 1/2 cup uncooked elbow macaroni
• 1 bay leaf
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon pepper