Butternut Squash-leek Soup Recipe

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Butternut Squash-leek Soup
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Ingredients:

Directions:

  1. Preheat oven to 350°.
  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  3. Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.
  4. If you find the soup is to think I have use chicken broth or low-fat milk to thin
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 162.44 Kcal (680 kJ)
Calories from fat 27.1 Kcal
% Daily Value*
Total Fat 3.01g 5%
Sodium 376.23mg 16%
Potassium 663.73mg 14%
Total Carbs 25.55g 9%
Sugars 7.03g 28%
Dietary Fiber 3.7g 15%
Protein 10.76g 22%
Vitamin C 31.2mg 52%
Vitamin A 0.9mg 31%
Iron 4.3mg 24%
Calcium 165.5mg 17%
Amount Per 100 g
Calories 47.01 Kcal (197 kJ)
Calories from fat 7.84 Kcal
% Daily Value*
Total Fat 0.87g 5%
Sodium 108.89mg 16%
Potassium 192.09mg 14%
Total Carbs 7.39g 9%
Sugars 2.04g 28%
Dietary Fiber 1.07g 15%
Protein 3.11g 22%
Vitamin C 9mg 52%
Vitamin A 0.3mg 31%
Iron 1.3mg 24%
Calcium 47.9mg 17%

* 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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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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