Serves: 4
Total Calories: 224

8 ounces boneless skinless chicken breast halves
1 pound butternut squash peeled, seeded, and diced into 1 inch squares
2 cups leeks (blub and lower leaves) diced
1/3 cup parsley minced
1 cup celery medium dice
1 tablespoon fat free vegetable soup mix
1 quart water
2 tablespoons arrowroot
3/4 teaspoon black pepper
1 cup fat free sour cream
1/4 cup chives chopped

1. Steam or bake chicken breast without adding any oil. Cut into bite-sized chunks and set aside.
2. Add butternut squash, leeks, parsley, and celery to a 3½- quart pressure cooker.
3. Add soup base, water, and black pepper. Process at 8 psi 15 minutes. Or, cook on top of stove in a covered pot for 1 hour.
4. Allow pressure to drop of its own accord.
5. Allow soup to cool until it can be easily handled, then purée it in a blender.
6. Dissolve arrowroot in sour cream and place in blender with the last batch of soup.
7. Return processed soup and sour cream mixture to pot and heat to serving temperature.
8. Ladle soup into bowls and sprinkle chives over each serving.

NOTE: Super Salad: purple radicchio, orange slices, feta cheese, and organic pecans with creamy Caesar dressing

Nutritional Facts:

Serves: 4
Total Calories: 224
Calories from Fat: 105

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