Ingredients
1 small butternut squash
3 carrots
3 medium potatoes
1 stalk leek
1 onion
¼ cup milled golden roasted flax seed
1 ½ l vegetable broth
1 cup milk 2%
½ tsp salt
½ tsp pepper
¼ tsp ground nutmeg
1 small chili pepper, minced
2 tbsp. chives

Directions
Chop onion, peel and cut squash, potatoes, carrots. Slice leek in rings.
Saute vegetables in 1 tbsp.canola oil.
Add vegetable broth and cook for 40 minutes or until tender. Add milled flax seed.
Pour in a blender and blend until smooth.
Add milk and spices.
Sprinkle with chopped chives.

Nutritional Facts (per serving)
Energy	157 kcal
Protein	4 g
Total Fat	3.6 g
Polyunsaturates	1.5 g
Monounsaturates	0.7 g
Saturates	1.1 g
Sodium	33 mg
Cholesterol	5 mg
Carbohydrates	30 g
Dietary Fibre	5.2 g
Sugars	0 g
Calcium	101 mg
Iron	1.9 mg

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