Directions:
- Discard green top from leek; cut white portion of leek into thin slices.
- Sauté leek and next 4 ingredients in hot oil in a Dutch oven over medium heat 10 to 15 minutes or until tender.
- Stir in butternut squash and chicken broth; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender. Cool slightly.
- Process squash mixture, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in half-and-half, salt, and pepper.
- Cook mixture over medium heat, stirring often, until thoroughly heated. Serve soup immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 601.46 Kcal (2518 kJ) | ||
| Calories from fat | 168.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.68g | 29% | |
|---|---|---|---|
| Cholesterol | 20.7mg | 7% | |
| Sodium | 1986.34mg | 83% | |
| Potassium | 2566.02mg | 55% | |
| Total Carbs | 94.13g | 31% | |
| Sugars | 15.71g | 63% | |
| Dietary Fiber | 11.48g | 46% | |
| Protein | 32.1g | 64% | |
| Vitamin C | 68.2mg | 114% | |
| Vitamin A | 2.6mg | 87% | |
| Iron | 3.3mg | 18% | |
| Calcium | 543mg | 54% | |
| Amount Per 100 g | |||
| Calories | 35.35 Kcal (148 kJ) | ||
| Calories from fat | 9.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 29% | |
|---|---|---|---|
| Cholesterol | 1.22mg | 7% | |
| Sodium | 116.73mg | 83% | |
| Potassium | 150.8mg | 55% | |
| Total Carbs | 5.53g | 31% | |
| Sugars | 0.92g | 63% | |
| Dietary Fiber | 0.67g | 46% | |
| Protein | 1.89g | 64% | |
| Vitamin C | 4mg | 114% | |
| Vitamin A | 0.2mg | 87% | |
| Iron | 0.2mg | 18% | |
| Calcium | 31.9mg | 54% | |
* 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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