Harvest Cream Soup

Name: Harvest Cream Soup
Yield: 7 1/2 cups (1.7 L) 6 servings
Ingredients: 1 butternut squash (1 lb/450 g); 2 large leeks (white and light green portions only); 1 lb (450 g) baby carrots (about 3 cups/750 mL); 1 tbsp (15 mL) olive oil; 1 garlic clove, pressed; Salt and coarsely ground black pepper (optional); 2 cans (14-141/2 oz each) 99% fat-free chicken broth, divided (about 4 cups/1 L); 1 can (12 oz/350 g) evaporated whole milk; 1 1-in (2.5 cm) piece unpeeled fresh gingerroot, grated and juiced; Reduced-fat sour cream (optional)

This upscale pureed soup, finished with a splash of fresh ginger juice and a swirl of sour cream, is remarkably easy to make.

Ingredients

1 butternut squash (1 lb/450 g)
2 large leeks (white and light green portions only)
1 lb (450 g) baby carrots (about 3 cups/750 mL)
1 tbsp (15 mL) olive oil
1 garlic clove, pressed
Salt and coarsely ground black pepper (optional)
2 cans (14-141/2 oz each) 99% fat-free chicken broth, divided (about 4 cups/1 L)
1 can (12 oz/350 g) evaporated whole milk
1 1-in (2.5 cm) piece unpeeled fresh gingerroot, grated and juiced
Reduced-fat sour cream (optional)

Directions

Preheat oven to 450°F (230C). Cut squash into 1-in (2.5 cm) pieces. Cut leeks in half lengthwise, then into 2-in (5 cm) pieces. Combine squash, leeks, carrots and oil in Stainless (6-qt./6-L) Mixing Bowl. Press garlic into mixing bowl with Garlic Press; toss to coat using Mix ‘N Scraper®. Season with salt and black pepper, if desired.
Spread vegetables in a single layer on Large Bar Pan. Bake 40-45 minutes or until vegetables are tender and deep golden brown. Remove from oven to Stackable Cooking Rack.
Combine half of the vegetables with one can of the chicken broth in blender or food processor container. Cover; blend until smooth. Pour mixture into Executive (4-qt./3.8-L) Saucepan. Repeat with remaining vegetable mixture and chicken broth. Add evaporated milk to casserole. Cook over medium heat 5-6 minutes or until heated through, stirring occasionally.
Grate gingerroot using Microplane Zester. Gather gingerroot in palm of hand and squeeze over Prep Bowl to yield 2 tsp (10 mL) juice; discard flesh. Stir juice into soup just before serving. Season to taste with salt and black pepper. Ladle soup into bowls; swirl in sour cream, if desired.

Yield:

7 1/2 cups (1.7 L)
6 servings

Nutrients per serving:

Calories 180, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 20 mg, Carbohydrate 24 g, Protein 6 g, Sodium 910 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

1 starch, 1 vegetable, 1 1/2 fat (1 carb)

Cook's Tips:

To clean leeks, cut in half lengthwise and rinse thoroughly to remove all of the sand and grit.

The white and light green parts of leeks are the most tender portions. Do not use the dark green leaves.

To reduce fat and calories, substitute evaporated 2% milk or evaporated fat-free milk for the evaporated whole milk.

To swirl sour cream into serving bowls, drop several dollops by teaspoon into each bowl. Carefully drag a wooden pick through dollops to make pretty designs.