From Paulette Vickery's Recipe Collection

WW: BUTTERNUT SQUASH SUPREME

vegetables

2 teaspoon olive oil
4 each leeks, sliced, 4 cups
2 lb butternut squash
3/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

Heat oil in a large nonstick sauce pan. Add leeks and cook, stirring as needed, until tender, about 5 minutes. Peel and seed squash, and cut into 2 inch chunks. Stir squash, chicken broth, salt, pepper, and nutmeg into pan, and bring to a boil. Reduce heat and simmer covered, until squash is tender, about 30 minutes. Uncover and simmer, until liquid is reduced to about 1/4 cup, about 5 minutes. With a slotted spoon, transfer vegetables to a blender or food processor, and puray. Stir the vegetable puray back into the liquid, increase the heat, and cook until heated through, about 2 minutes. Per serving: calories 88, total fat 2 G, saturated fat 0 G, cholesterol 0 MG, sodium 161 MG, total carbohydrate 19 G, fiber 2 G, protein 2 G, calcium 79 MG, points 2.

Yield: 8 servings




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