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Lee Harrelson Photo by: Lee Harrelson

Butternut Squash-Leek Soup

Butternut squash is one of the most beloved vegetables of the fall harvest; this simple soup really lets the squash's flavor shine through.

Cooking Light OCTOBER 2006

  • Yield: 6 servings (serving size: about 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 19%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.1g
  • Carbohydrate: 33.5g
  • Fiber: 5.3g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 351mg
  • Calcium: 144mg
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Butternut Squash-Leek Soup Recipe

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