Creamy Butternut Squash and Leek Soup

“Creamy” doesn’t have to mean “filled with fat and empty calories,” and you don’t have to use heavy cream to make dishes delicious.

Serves: 4Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 3 cups water
  • 3 cups cubed butternut squash, peeled and seeds removed
  • 2 cups cleaned leeks, chopped
  • 2 tsp. dried rosemary
  • 1 1⁄2 cups plain nonfat yogurt


  • In a large pot over medium heat, combine the water, squash, and leeks and bring to a boil. Reduce heat and simmer for 25 minutes. Remove from heat and add rosemary. Use an immersion blender to emulsify the squash and leeks until smooth.
  • Add the nonfat yogurt 1⁄4 cup at a time while blending until creamy.