For your visitors

Here's a low calorie welcome to all of your guests that will be arriving soon for the holidays. I made a batch up Sunday and it didn't last. Adults and children were scooping it up!

Butternut Squash - Leek Soup

1 whole garlic head
4 teaspoons olive oil
6 cups thinly sliced leek (about 4 large)
4 cups (3/4 inch) cubed peeled butternut squash (about
1 medium)
2 cups water
2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Step 1: Preheat oven to 350 degrees

Step 2: Remove white papery skin from garlic heat (do
not peel or separate cloves).
Wrap head in foil. Bake at 350 degrees for 1 hour,
cool 10 minutes. Separate cloves; squeeze to extract
garlic pulp. Discard skins.

Step 3: Heat oil in a large saucepan over medium-high
heat. Add leek; saute 5 minutes or until tender. Stir
in garlic, squash, 2 cups water, broth, salt and black
pepper; bring to a boil. Reduce heat, and summer 10
minutes or until squash is tender. Place half of
squash mixture in a blender. Remove center piece of
blender lid (to allow steam to escape); secure blender
lid on blender. Place a clean towel over the opening
in the blender lid. (to avoid splatters). Blend until
smooth. Pour pureed soup into a bowl. Repeat procedure
with remaining squash mixture.

Yield: 6 servings.

Calories: 167 Fat 3.5g Protein: 4.1g Carb: 33.5g
Fiber 5.3g Chol: 0mg Iron: 3.3mg Sodium 351mg
Calc: 144mg

As in any recipe, I threw in a few curves. I cooked the garlic bulb out on the grill and added some smoke to the cooking process. When I make it again, I'll use fresh ground white pepper. It's an appearance thing. Clean presentation.

Special thanks to Cooking Light magazine for such a healthy dish!