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Butternut Squash Soup

With more than 10,000 mcg of beta-carotene and two thirds of a day’s worth of vitamin C, this soup is certain to get you glowing. Many supermarkets carry the butternut squash already peeled and cubed for added convenience.

Servings: 4

1 Tbsp olive oil
2 large leeks, trimmed, green and white parts chopped
⅛ tsp ground cinnamon
⅛ tsp freshly grated nutmeg
1½ pounds butternut squash, peeled and cubed (about 4 cups)
2 large carrots, grated
3 cups fat-free reduced-sodium chicken or vegetable broth

Coat a large stockpot with cooking spray. Add oil and heat over medium-high heat. Add leeks and sauté until translucent and soft, 6 to 7 minutes. Add cinnamon and nutmeg and cook 1 minute longer or until fragrant. Add squash, carrots, and broth and bring to a boil.

Reduce to a simmer and cook 20 to 25 minutes longer, until vegetables are tender. Puree soup in food processor or blender. Season with salt and freshly ground black pepper, to taste.

Nutrition Information Per Serving:
193 cal, 6 g protein, 39 g carbohydrate, 4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 7 g fiber, 459 mg sodium. Each serving equivalent to: 2 Grain/starchy vegetable, 1 Non-starchy vegetable, and 1 Fat

Source: Prevention, May 2007