- 1 tablespoon light olive oil
- 2 large leeks, trimmed, green and white parts chopped
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 1/2 pounds butternut squash, peeled and cubed
- 2 large carrots, grated
- 3 cups fat-free, reduced-sodium chicken or vegetable broth
- Coat large stockpot with cooking spray. Add oil and heat over medium-high heat. Add leeks and saute until translucent and soft, 6 to 7 minutes. Add cinnamon and nutmeg and cook 1 minute longer or until fragrant. Add squash, carrots, and broth and bring to a boil.
- Reduce to a simmer and cook 20 to 25 minutes longer, until vegetables are tender. Pure soup in food processor or blender. Season with salt and freshly ground black pepper to taste.