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Recipe Summary

Yield:
Makes 6 servings (serving size: 1 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Discard green top from leek; cut white portion of leek into thin slices.

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  • Sauté leek and next 4 ingredients in hot oil in a Dutch oven over medium heat 10 to 15 minutes or until tender.

  • Stir in butternut squash and chicken broth; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender. Cool slightly.

  • Process squash mixture, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in half-and-half, salt, and pepper.

  • Cook mixture over medium heat, stirring often, until thoroughly heated. Serve soup immediately.

Nutrition Facts

138 calories; calories from fat 12%; fat 1.8g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.3g; protein 3.9g; carbohydrates 25g; fiber 5.6g; cholesterol 0mg; iron 1.4mg; sodium 563mg; calcium 109mg.
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