A good friend and coworker of mine, Colleen, is a fantastic cook and yearly host of Thanksgiving. She mentioned a recipe I had to try this year- her Thanksgiving squash soup.

Squash is so prevalent this time of year, and very seasonal. My friend Colleen makes this dish seasonally and calls it her perfect cold weather treat. Guess what else? This soup is only 103 calories per serving!

To make Colleen's squash soup, you will need 1 tablespoon butter, 3 cups peeled and diced butternut squash (1 small squash), 2 cups of thinly sliced carrots (4 medium carrots), 3/4 cup thinly sliced leeks or chopped onion, 2 -14 oz cans of reduced sodium chicken broth, 1/4 teaspoon white pepper, 1/4 teaspoon ground nutmeg, and 1/4 cup regular or fat free half-and-half or light cream and fresh tarragon sprigs (optional).

Colleen melts butter over medium heat in a large saucepan. Next, add your carrots, and leeks or onion to your pan. Cook uncovered for 8 minutes stirring occasionally. Add broth and bring to a boil, then reduce heat. (She has made it in the crockpot on high heat for 2 hours until soft, then blends with an immersion blender before adding spices and cream.) Simmer, covered for 25 minutes until your veggies are very tender.

Place one third of your squash mixture in a food processor or blender and blend until smooth then repeat with remaining mixture. Return to the saucepan and add pepper and nutmeg. Colleen brings to a boil then adds half-and-half or light cream and heats throughout, garnishing with fresh tarragon.

This dish will make 6 servings and is thick and creamy. I think this would be an excellent first course for your thanksgiving dinner! I will be trying it this year, and can't wait for you to as well! XO