Florida Vegetable Recipe

Vegetable-6119

Amount	Ingredient
Ingredients
2 tablespoons	butter
5 cups	squash, cubed
2 cups	potatoes, cubed
1 teaspoon	kosher salt
1/2 teaspoon	freshly ground pepper
2 cups	leek, sliced
4 cups	fat-free, low-sodium chicken broth
1 cup	half-and-half
3 tablespoons	fresh chives, chopped

Preparation Melt butter in a large pot over medium heat. Add squash, potato, salt and pepper and sauté 3 minutes. Add leek and sauté one minute. Stir in broth and bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Place half of potato mixture in a blender and blend until smooth. Pour into large bowl. Blend remaining potato mixture and add to large bowl. Stir in half-and-half. Ladle soup into bowls and top each serving with chives. Yield 8 servings Nutritional Value Per Serving Calories 197, Calories From Fat 65, Total Fat 7g, Saturated Fat 4g, Trans Fatty Acid .19, Cholesterol 31mg, Total Carbohydrate 30g, Protein 6g, Omega 3 Fatty Acid .13g