Low-carb Potage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp smart balance spread5 cups cubed peeled butternut squash (~1.5 lbs)2 cups chopped (1/2 in) cauliflower1 tsp kosher salt1/2 tsp black pepper2 cups sliced leek (about 2)4 cups fat-free chicken broth1 cup fat-free half & half
Melt butter in a large dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until cauliflower is tender, stirring occasionally.
Place half of potage mixture in a blender. Remove center pice of blender lid (so steam can escape) and put lid on blender. Cover the hole with dishtowel to avoid spatters. Blend until smooth, then pour into a bowl. Repeat with the rest of the potage.
Stir in half & half. Serve immediately. Serves eight.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNA3.
Place half of potage mixture in a blender. Remove center pice of blender lid (so steam can escape) and put lid on blender. Cover the hole with dishtowel to avoid spatters. Blend until smooth, then pour into a bowl. Repeat with the rest of the potage.
Stir in half & half. Serve immediately. Serves eight.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNA3.
Nutritional Info Amount Per Serving
- Calories: 112.5
- Total Fat: 3.1 g
- Cholesterol: 1.5 mg
- Sodium: 921.3 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 1.3 g
- Protein: 3.2 g
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