Carrot and Butternut Squash Soup

(makes 4 servings)

Weight Loss Recipes : Carrot and Butternut Squash SoupIngredients:

  • Low-fat cooking spray
  • 3 cups butternut squash, peeled and diced
  • 2 cups carrots, peeled and sliced
  • 1 large leek (white parts only), thinly sliced
  • 2 (14½ oz.) cans low-sodium chicken broth
  • ¼ tsp freshly ground black pepper
  • ¼ tsp nutmeg
  • ¼ cup 1% low-fat milk
  • Salt to taste
  • Sprig of rosemary to garnish (optional.)


  • Spray a large-size saucepan with low-fat cooking spray and heat to medium-high heat. Add squash, carrots, leeks and cook, uncovered for about 7-8 minutes, stirring occasionally.
  • Add chicken broth, black pepper, and nutmeg then bring to a boil. Reduce heat and simmer, covered until vegetables are tender (about 30 minutes).
  • Place a third of the soup mixture in a blender, cover and blend until very smooth. Repeat with remaining soup and then return to saucepan. Bring to boiling, reduce heat then stir in milk. Add salt to taste.
  • Serve soup garnished with a sprig of rosemary

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (214 g)): 96 Calories, 3 g Protein, 23 g carbohydrates, 2 g Dietary Fiber, 0 g fat, 0 g saturated fat, 1 mg cholesterol, 41 mg sodium


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