Butternut Squash-Leek SoupSubmitted by specialk27
Makes 6 servings
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Can add tortilli & parmasan
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Ingredients
| 6 |
garlic cloves |
| 1 1/2 |
teaspoons olive oil |
| 3 |
cups leek, thinly sliced |
| 4 |
cups butternut squash (no skin) |
| 2 |
cups water |
| 2 |
cups organic chicken broth |
| 1 |
cup skim milk |
| 1/2 |
teaspoon salt |
| 1/2 |
teaspoon freshly ground black pepper |
Directions
- 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, milk, 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.
Categories
Appetizers
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Serving Size 342.5g |
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Amount Per Serving |
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Total Carbohydrates 20.6g 7%
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| Vitamin A 215% |
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Vitamin C 43% |
| Calcium 12% |
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Iron 11% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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