I went to a farmer's market the other week and decided to buy some stuff I usually don't get. I got a leek, some kale, green and yellow zucchini squash, and a butternut squash (I was trying to get spaghetti squash but they ran out). I used the kale for pasta, but I had no idea what to do with the leek so I decided to use it for soup since I read that it's in the onion family (taste-wise). Most recipes call for roasting the butternut squash but I've been on a slow-cooker kick so I just chopped everything up and threw it in the slow cooker overnight. I attempted to blend it in the morning with a mixer because I don't have a hand blender (or patience) ... FAIL. Do not attempt at home, especially if you havalready changed into work clothes! Save yourself the dry cleaning bill and just let it cool for at least 10-15 minutes, then put it in a food processor or blender. It turned out delicious though, the little bit of almond milk helped make it creamy.
Ingredients:
1 butternut squash, peeled and cubed
1 leek (white root part only) sliced
2 small carrots, peeled and cut into 1" chunks
1 tsp cinnamon
1 tsp nutmeg
1/4 cup almond milk
3 cups low sodium chicken broth
Directions: combine in slow cooker and cook on low for 4-6 hours. Use a hand blender or food processor (after allowing to cool) to blend into delicious soup!
If you don't have leeks, you can use a whole diced onion or 1 cup of sliced green onions. The almond milk can also be substituted with regular skim milk or soy milk, or left out completely if you'd like.
Nutritional Info (makes 3-4 servings, about 1 cup each)
Calories 93
Total fat 0.6g
Saturated fat 0.2g
Sodium 102.6mg
Total Carbs 20.5g
Fiber 4.0g
Protein 3.5g
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