Autumn Squash Soup with Orange Zest and Nutmeg

Real Simple
Serves 4 to 6


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1 tablespoon unsalted butter
2 leeks, white and tender green parts only, thinly sliced
Zest of 1/4 orange
2 small butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch dice
1/4 teaspoon ground nutmeg
4 cups chicken or vegetable stock (or broth)


Melt butter over low heat. Stir in leeks and cook until softened. Add zest, squash, and nutmeg; stir for 2 minutes. Add stock; bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes. Puree in a food processor or blender (do in two batches). Season with salt and freshly ground pepper.

Created date

May 2004

Nutritional Information

Calcium 90 mg
Calories 114
Caloriesfromfat 0 %
Carbohydrate 19 g
Cholesterol 8 mg
Fat 3 g
Fiber 4 g
Iron 2 mg
Protein 4 mg
Satfat 2 g
Sodium 400 mg