Squash & Leek Soup Recipe

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Ingredients:

Serving

1 large squash (8 cups)
1 cup chopped onion
3 leeks, chopped (white and light green parts only )
1 clove garlic
2 tsp minced fresh ginger
4 cups chicken stock
2 tbsp butter or 2 tbsp margarine
1 cup white wine (optional)
salt and pepper , to taste

Directions:

Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
Transfer to a large bowl or measuring cup.
Fill blender or food processer with 1/2 stock and 1/2 squash.
(This took me 3 batches) Puree.
Return to pot and add salt, pepper to taste.
Simmer about 20 minute Freezes well.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	183.57 Kcal (769 kJ)
Calories from fat	36.76 Kcal
		% Daily Value*
Total Fat	4.08g	6%
Cholesterol	11.23mg	4%
Sodium	228.38mg	10%
Potassium	725.59mg	15%
Total Carbs	26.56g	9%
Sugars	14.31g	57%
Dietary Fiber	1.09g	4%
Protein	6.9g	14%
Vitamin C	17.4mg	29%
Iron	0.7mg	4%
Calcium	53.4mg	5%

Amount Per 100 g
Calories	41.37 Kcal (173 kJ)
Calories from fat	8.28 Kcal
		% Daily Value*
Total Fat	0.92g	6%
Cholesterol	2.53mg	4%
Sodium	51.46mg	10%
Potassium	163.5mg	15%
Total Carbs	5.99g	9%
Sugars	3.22g	57%
Dietary Fiber	0.24g	4%
Protein	1.56g	14%
Vitamin C	3.9mg	29%
Iron	0.2mg	4%
Calcium	12mg	5%

* 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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