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Butternut Squash Soup With Leeks
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Rating: 3.9/5 (29 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 124
% Daily Value**
Total Fat 3g
5%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 1695mg
71%
Total Carbohydrate 22g
7%
Dietary Fiber 1g
5%
Sugars 6g
Protein 3g
Vitamin A  182%Vitamin C  17%
Calcium  6%Iron  11%
Potassium  12%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butternut Squash Soup With Leeks

Recipe Tags: Soup Recipes

Date Added: May 19, 2016
This recipe is simple to make, is delicious, and is really good for you!

Ingredients:

1 Butternut Squash lg
2 teaspoons Olive Oil
3 Leeks medium
6 cups Vegetable Stock
1 tablespoon Dried Thyme Leaves
1 tablespoon Salt (optional)
1 1/2 teaspoons Pepper
Croutons to taste
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Directions:

1. Preheat oven to 425F.

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.

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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.
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