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Autumn Squash Soup with Orange Zest and Nutmeg

Yield Serves 4 to 6

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.