Directions:
- Place the leeks, squash, bay leaf, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes. Let cool for at least 10 minutes. Remove and discard the bay leaf. Puree the soup in batches and rewarm over medium-low heat. Meanwhile, place the pumpkin seeds (if using) and rosemary on a cutting board and roughly chop. Heat the oil in a small skillet over medium heat. Add the seeds and rosemary and heat, stirring occasionally, until fragrant, 2 to 3 minutes. Ladle the soup into bowls and sprinkle with the seeds and rosemary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1102 Kcal (4614 kJ) | ||
| Calories from fat | 195.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.71g | 33% | |
|---|---|---|---|
| Cholesterol | 39.63mg | 13% | |
| Sodium | 2105.62mg | 88% | |
| Potassium | 6520.73mg | 139% | |
| Total Carbs | 213.11g | 71% | |
| Sugars | 37.89g | 152% | |
| Dietary Fiber | 32.83g | 131% | |
| Protein | 54.25g | 108% | |
| Vitamin C | 318.8mg | 531% | |
| Vitamin A | 13.6mg | 454% | |
| Iron | 19.7mg | 110% | |
| Calcium | 912.5mg | 91% | |
| Amount Per 100 g | |||
| Calories | 37.98 Kcal (159 kJ) | ||
| Calories from fat | 6.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.75g | 33% | |
|---|---|---|---|
| Cholesterol | 1.37mg | 13% | |
| Sodium | 72.58mg | 88% | |
| Potassium | 224.76mg | 139% | |
| Total Carbs | 7.35g | 71% | |
| Sugars | 1.31g | 152% | |
| Dietary Fiber | 1.13g | 131% | |
| Protein | 1.87g | 108% | |
| Vitamin C | 11mg | 531% | |
| Vitamin A | 0.5mg | 454% | |
| Iron | 0.7mg | 110% | |
| Calcium | 31.5mg | 91% | |
* 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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