Autumn Squash Soup with Orange Zest and Nutmeg

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 90mg
  • Calories: 114
  • Calories from fat: 0%
  • Carbohydrate: 19g
  • Cholesterol: 8mg
  • Fat: 3g
  • Fiber: 4g
  • Iron: 2mg
  • Protein: 4mg
  • Saturated fat: 2g
  • Sodium: 400mg


  • 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)


  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.
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