Butternut Squash Leek Soup Recipe

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Butternut Squash Leek Soup
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  1. 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.
  2. Separate cloves and squeeze to extract garlic. Discard skins.
  3. Heat oil in a large saucepan over med-high heat.
  4. Add leek & sauté for 5 minutes or until tender.
  5. Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
  6. Reduce heat and simmer for 10 minutes or until squash is tender.
  7. 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.
  8. Repeat for remaining mixture.
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Nutrition Facts

Per ServingPer 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
  • 3

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

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