Try this low-calorie, yummy soup as a starter to help fill you up so you don't overeat for the main course

Ingredients

1 pound carrots peeled
1 pound parsnips peeled
1 large sweet potato- un-peeled
2 pounds butternut squash
6-8 cups low sodium chicken broth
1 ½ tsp salt
½ tsp pepper
1 tsp ground ginger
Non-fat cooking spray

Directions

1. Preheat oven 450
2. Cut all vegetables into 1 inch cubes
3. Arrange all cut vegetables on 2 roasting pans
4. Coat vegetables with cooking spray, salt and pepper
5. Roast for 30-40 minutes until soft but not mushy, turn one time with metal spatula
6. In 2 batches puree vegetables in food processor with chicken broth and ginger
7. Add additional salt and pepper as desired

Nutritional Info

Servings: 8-10
Calories: 135
Fat: Carbohydrates: 32g
Fiber: 7g
Protein: 3g

Recipe courtesy of Sharon Richter, RD

Sharon Richter, RD has a private nutrition practice in NYC, is the former Director of Nutrition for The Tiger Schulmann Karate (TSK) organization, and is a frequent contributor to various media venues, including The Today Show, Queer Eye,  NBC Local News, NY1, Shape.com, iVillage, and ESPN W.  Learn healthy eating tips from GoRecess' interview with Sharon and find more delicious recipes on the RICHTER reco.