Puree Of Butternut Squash

By á-174942

Ingredients

• 2 teaspoons canola oil
• 4 cups sliced cleaned leeks - (abt 3 to 4 leeks)
• 2 pounds butternut squash peeled, seeded, and cut into 2" chunks
• 3/4 cup low-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1/4 teaspoon grated nutmeg

Details

Servings 8

Preparation

Step 1

In a large nonstick saucepan, heat the oil. Add the leeks and cook, stirring as needed, until softened, about 5 minutes.

Stir in the squash, broth, salt, pepper and nutmeg; bring to a boil. Reduce the heat and simmer, covered, until the squash is tender, about 30 minutes. Uncover and simmer until the liquid is reduced to about 1/4 cup, about 5 minutes.

With a slotted spoon, transfer the vegetables to a blender or food processor and puree. Stir the vegetable puree back into the liquid. Increase the heat and cook until heated through, about 2 minutes.

This recipe yields 8 servings.

Per Serving: 88 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 161 mg Sodium, 19 g Total Carbohydrate, 2 g Dietary Fiber, 2 g Protein, 79 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable.

Points Per Serving: 2.