Directions:
- Remove and discard the root, tough outer leaves, and tops of leeks to where the dark green begins to pale. Chop leeks, and saute in butter in a large Dutch oven for 5 minutes or until tender.
- Add squash, and saute for 4 minutes. Stir in chicken broth. Bring to a boil, cover, reduce heat and simmer for 15 minutes or until the squash is tender. Add the watercress, hot sauce, and salt and pepper to taste, and simmer for 2 minutes.
- Transfer mixture in batches to a blender (I use a handheld blender and leave everything in the pot). Ladle soup into soup bowls. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.98 Kcal (829 kJ) | ||
| Calories from fat | 68.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 1216.74mg | 51% | |
| Potassium | 915.43mg | 19% | |
| Total Carbs | 26.18g | 9% | |
| Sugars | 12.63g | 51% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 4.37g | 9% | |
| Vitamin C | 48.9mg | 81% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 107.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 30.46 Kcal (128 kJ) | ||
| Calories from fat | 10.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 12% | |
|---|---|---|---|
| Cholesterol | 3.13mg | 7% | |
| Sodium | 187.21mg | 51% | |
| Potassium | 140.85mg | 19% | |
| Total Carbs | 4.03g | 9% | |
| Sugars | 1.94g | 51% | |
| Dietary Fiber | 0.29g | 8% | |
| Protein | 0.67g | 9% | |
| Vitamin C | 7.5mg | 81% | |
| Iron | 0.3mg | 10% | |
| Calcium | 16.6mg | 11% | |
* 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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