Directions:
- Melt butter over low heat. Stir in leeks and cook until softened.
- Add zest, squash, and nutmeg; stir for 2 minutes. Add stock; bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
- Puree in a food processor or blender (do in two batches). Season with salt and freshly ground pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.71 Kcal (489 kJ) | ||
| Calories from fat | 31.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 5% | |
|---|---|---|---|
| Cholesterol | 9.89mg | 3% | |
| Sodium | 236.88mg | 10% | |
| Potassium | 396.44mg | 8% | |
| Total Carbs | 16.85g | 6% | |
| Sugars | 5.84g | 23% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 5.94g | 12% | |
| Vitamin C | 16.3mg | 27% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.1mg | 6% | |
| Calcium | 47.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 47.78 Kcal (200 kJ) | ||
| Calories from fat | 13.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 5% | |
|---|---|---|---|
| Cholesterol | 4.05mg | 3% | |
| Sodium | 96.98mg | 10% | |
| Potassium | 162.31mg | 8% | |
| Total Carbs | 6.9g | 6% | |
| Sugars | 2.39g | 23% | |
| Dietary Fiber | 0.68g | 7% | |
| Protein | 2.43g | 12% | |
| Vitamin C | 6.7mg | 27% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.4mg | 6% | |
| Calcium | 19.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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