** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cut squash in half lengthwise and remove seeds and membrane.
3. Place halves (cut-side down) on an oiled baking sheet and bake for 25 to 35 minutes, until tender.
4. Remove peel from squash when cool enough to handle.
5. Mash or chop squash into chunks. Meanwhile, cut off most of the green leaves from leeks (reserve for another use if desired).
6. Slice leeks in half lengthwise and rinse well to remove all traces of dirt.
7. Cut into 1/4 inch thick slices. Heat olive oil in Dutch oven or soup pot and add leeks.
8. Cover and cook over medium low heat for 10-15 minutes, until leeks are just barely soft.
9. Stir in the squash, stock, thyme, salt and pepper, and bring mixture to a boil.
10. Reduce heat and simmer soup about 20 minutes.
Comments on Butternut Squash Soup With Leeks Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 182% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Olive Oil allergies.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe
