Dear Ask Alison, Can you suggest any fun, healthy recipes with a local flare for the season? - Tanya M., St. Charles
1 pound leeks, washed well and white part thinly sliced (about 2 cups)
2 pounds butternut squash, peeled and cut into 1-inch cubes or 1 container (18 ounces) peeled and cubed butternut squash (about 3 cups)
1 carton (32 ounces) chicken stock or reduced-sodium chicken broth
1/3 cup dry white wine
½ teaspoon coarse salt
¼ teaspoon ground white pepper
Half and half (for garnish)
Chopped fresh chives (for garnish)
Place leeks in the bottom of a heavy 6 cup stockpot; place squash on top. Add stock and wine. Cover and bring to a boil over medium-high heat. Reduce heat and simmer until squash is tender, about 25 minutes. Cool 15 minutes; stir in salt and pepper. Puree in small batches or puree using an immersion blender; gently reheat as needed.
Serve soup with a drizzle of half and half and garnish with fresh chives.
Makes 6 servings
Tip: For a creamier soup, stir in a little half ‘n half. Heat through, but do not allow soup to boil.
Fat: <1 g
Saturated Fat: 0
Sodium: 469 mg
Carbohydrate: 13 g
Fiber: 2 g
Protein: 4 g