Butternut Squash Leek Soup Recipe

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Ingredients:

Serving

1 whole head of garlic
4 tsp olive oil
1/2 tsp salt
4 cups leeks, thinly sliced (about 2 large, white & light green only )
4 cups butternut squash, peeled & cubed (1 large or 2 medium)
2 cups water
2 cups chicken broth
1/2 tsp pepper

Directions:

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350° for 1 hour. Cool 10 minutes.
Separate cloves and squeeze to extract garlic. Discard skins.
Heat oil in a large saucepan over med-high heat.
Add leek & sauté for 5 minutes or until tender.
Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
Reduce heat and simmer for 10 minutes or until squash is tender.
Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
Repeat for remaining mixture.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	109.86 Kcal (460 kJ)
Calories from fat	27.1 Kcal
		% Daily Value*
Total Fat	3.01g	5%
Sodium	497.79mg	21%
Potassium	502.59mg	11%
Total Carbs	19.79g	7%
Sugars	4.25g	17%
Dietary Fiber	3.11g	12%
Protein	2.17g	4%
Vitamin C	32.4mg	54%
Vitamin A	0.9mg	31%
Iron	2.1mg	12%
Calcium	94.3mg	9%

Amount Per 100 g
Calories	34.96 Kcal (146 kJ)
Calories from fat	8.62 Kcal
		% Daily Value*
Total Fat	0.96g	5%
Sodium	158.44mg	21%
Potassium	159.96mg	11%
Total Carbs	6.3g	7%
Sugars	1.35g	17%
Dietary Fiber	0.99g	12%
Protein	0.69g	4%
Vitamin C	10.3mg	54%
Vitamin A	0.3mg	31%
Iron	0.7mg	12%
Calcium	30mg	9%

* 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.

Tastes

salty
savory
bitter
sweet

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