Haven't made this yet, but plan on it this week. It sounds very yummy!
2 medium carrots, sliced 2 celery ribs with leaves, chopped 2 medium leeks (white portion only), sliced 1 jalapeno pepper, seeded and minced 2 lbs butternut squash, peeled, seeded & cubed (about 6 cups) 2 cans (14 1/2oz each) chicken broth 1/2 tsp ground ginger 1/2 cup soy creamer* 1/2 tsp salt 1/4 tsp white pepper 1/2 cup chopped pecans, optional
Spray a large saucepan with butter flavored cooking spray and saute carrots, celery, leeks and jalapeno for 10 minutes, stirring occasionally. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until the squash is tender, about 25 minutes. Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to the pan. Add creamer, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans. Yield: 8 servings
* If you can't find the creamer, you could whisk together 2-3 Tbsp of flour and 1/2 cup soy/rice milk and use that instead.
-------------------- ~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!