Puree Of Butternut Squash

Recipe Ingredients

2 teaspoons	10ml	Canola oil
4 cups	948ml	Sliced cleaned leeks - (abt 3 to 4 leeks)
2 lbs	908g / 32oz	Butternut squash - peeled, seeded,
		And cut into 2" chunks
3/4 cup	177ml	Low-sodium chicken broth
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Grated nutmeg

Recipe Instructions

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.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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