1 large leek, white and tender green parts only, thinly sliced
2 14-1/2 oz. cans low-sodium vegetable broth
1/4 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
1/4 cup 1% milk
Salt to taste (not included in nutrition facts)
Sprig of rosemary for garnish
Instructions
Spray a large saucepan with cooking spray and heat pan to medium-high heat. Add squash, carrots and leeks and cook, uncovered for 7-8 minutes, stirring occasionally.
Add broth, pepper, and nutmeg then bring to a boil. Reduce heat to low and simmer, covered for 30 minutes or until vegetables are tender.
Place a third of the soup mixture in a food processor, cover and process until smooth. Repeat with remaining soup and then return to saucepan. Bring to boiling, reduce heat then stir in milk. Add salt to taste.
Serve soup garnished with a sprig of rosemary (optional).
