Butternut Soup

Name: Butternut Soup
Ingredients: 1 leek; 2 carrots, chopped; 2 celery ribs, chopped; 1 tablespoon chopped fresh ginger; 1 jalapeno pepper, chopped; 2 teaspoons olive oil; 1 medium butternut squash, cubed; 4 cups low-sodium chicken broth; 1 cup fat-free half-and-half; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper

11 ingredients

5 steps

Ingredients

1 leek
2 carrots, chopped
2 celery ribs, chopped
1 tablespoon chopped fresh ginger
1 jalapeno pepper, chopped
2 teaspoons olive oil
1 medium butternut squash, cubed
4 cups low-sodium chicken broth
1 cup fat-free half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions

1

Discard green top from leek; cut white portion of leek into thin slices.
2

Saute leek and next 4 ingredients in hot oil in a Dutch oven over medium heat 10 to 15 minutes or until tender.
3

Stir in butternut squash and chicken broth; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender. Cool slightly.
4

Process squash mixture, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in half-and-half, salt, and pepper.
5

Cook mixture over medium heat, stirring often, until thoroughly heated. Serve soup immediately.