Butternut Squash-Leek Soup

Butternut Squash-Leek Soup Recipe
Lee Harrelson
Butternut squash is one of the most beloved vegetables of the fall harvest; this simple soup really lets the squash's flavor shine through.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 167
Caloriesfromfat 19 %
Fat 3.5 g
Satfat 0.5 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 4.1 g
Carbohydrate 33.5 g
Fiber 5.3 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 351 mg
Calcium 144 mg

Ingredients

1 whole garlic head
4 teaspoons olive oil
6 cups thinly sliced leek (about 4 large)
4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium)
2 cups water
2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.

Wine note: The creamy texture of the pureed soup matches well with a plump but crisp Chardonnay like J.J. Vincent Bourgogne Blanc ($15). It's suitably rich, round, and fruity, with gently buttery flavors and good acidity to balance the natural sweetness of the squash. -Jeffery Lindenmuth

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Shannon Simmons, Redding, California,

October 2006
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